Healthy Vegetarian Chili

Ok - first of all, I know it's been a while since I've posted - sorry, I've been so busy lately! Time is FLYING!

Here is the best chili recipe I've ever had!

1/2 cup boiling water
1/2 cup textured vegetable protein (can be found on baking isle or left out)
1 onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
2 cloves garlic, minced
1/2 cup water or vegetable stock
1 can kidney beans
1 can white beans (or mixed beans if you like)
2 cans diced tomatoes, sliced juice included (or 3 large fresh tomatoes, diced with 1 cup water & 3 Tablespoons tomato paste)
1 cup corn (fresh, frozen or canned with no salt added)
1 jalapeno pepper, sliced (optional)
2 teaspoon chili powder
1 1/2 teaspoon oregano
1 1/2 teaspoons ground cumin
salt
pepper
red pepper flakes (optional)
1/4 teaspoon cayenne pepper (optional)

1. Pour the boiling water over the TVP and let stand until softened.

2. Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.

3. Simmer for at least 30 minutes.

FYI - you can just use whatever peppers you have on hand, that's what I do, it tastes just as good too.

Also, anything that notes optional in the ingredients I DID include in my recipe.

You will love it!