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Healthy Two-Bean Chili

beef, chili, beans, low-fat

1 cup texturized vegetable protein
7/8 cup vegetable or beef broth
1 large onion, chopped
1 large green pepper, chopped
1 can 1lb unsalted tomatoes crshd
1 can 1lb unsalted tomato sauce
1 can 1lb red kidney beans, drain
1 can 1lb pinto beans, drained
2 1/2 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup nonfat/reduced cheddar chse

Combine the TVP (texturized vegetable protein) and broth in a 3 quart pot, and bring to a boil over high heat. Remove the pot from the heat, and let sit for 5 minutes or until the liquid has been absorbed. Add all of the remaining ingredients except for the cheese to the TVP mixture, and stir tomix well. Place over high heat, and bring to a boil. Reduce the heat to low, cover and simmer for 25-30 minutes, or until the vegetables are tender. Serve hot, topping each serving with some of the cheese if desired. Per 1 cup serving: 156 calories, 0 mg cholesterol, 0.8 g fat, 11 g fiber, 13 g protein, 302 mg sodium From "Secrets for Fat - Free Cooking" by S. Woodruff, RD From: Barbara O'keefe Date: 20 Nov 96 Low-Fat Echo Ä

Yield: 8 cups

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