VEGAN GREAT TEXTURE TO ADD TO CHILI!

Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and black pepper, to taste
1/2 cup textured vegetable protein (TVP)
Chopped fresh cilantro, for garnish
Directions:
Heat the olive oil in a large pot over medium-high heat.
Add the onion and garlic, and sauté until soft and fragrant, about 5 minutes.
Add the red and green bell peppers and sauté for another 3-4 minutes, until the peppers are slightly softened.
Add the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
Stir in the textured vegetable protein (TVP) and let simmer for an additional 5-10 minutes, until the TVP is fully hydrated and the chili is thick and bubbly.
Serve hot, garnished with chopped fresh cilantro.