Tex-Mex Chili!

Mmmmmm! Chili time. We all need something delicious and warm to make us feel like were at a beach in the Gulf of Mexico this time of year in Syracuse! Hopefully this does the trick! It does for us!

Ingredients:
2 Tbsp. olive oil
1 Medium sized red onion, diced
1 Carrot, diced
3 Stalks celery, diced
3 Cloves Garlic Minced
1 Green and Red Pepper, chopped
2 Large or 3 Medium tomatos, chopped
1 28 oz. Can crushed tomato
1 14 oz. Can kidney beans with liquid
1 14 oz. Can corn with liquid
1/2 14 oz. Can blackbeans
1 Cup Textured vegetable protein (I use Bob's Red Mill)
7/8 Cup Veggie or Un-chicken broth
3 Tbsp. Red Pepper flakes
1 Tbsp. Chili powder
1 Tbsp. Cumin powder
1 Tbsp. Paprika
2 Tsp. salt
A nice crack of black pepper

Optional Garnishes:
Vegan sour cream
Vegan Cheese (We used Daiya)
Scallions
Avocado slices (If your feeling adventurous!)

       First things first, place your olive oil in a deep soup pot on medium-high heat. Add the garlic and onions. Sauté until tender and translucent.
       Next add the celery, carrot, green and red peppers. Sauté for about 5-7 minutes. While the veggies are sautéing, soak your TVP in the broth.
       While the TVP is soaking and after the veggies have sauteed for 5-7 minutes, add the crushed tomato, kidney beans with liquid, black beans, and corn with liquid to the chili. Stir it up, and add the spices! After all the spices are stirred in, add your soaked TVP (it should have doubled in size and absorbed all the liquid) and stir.
       Lower the heat to a low-medium, and simmer for at least an hour before serving. The longer it simmers, the more flavor! Stir every half hour.
       Garnish with your favorite toppings and enjoy!