Country Chili - cooking recipe

Ingredients

2 c. T.V.P. flakes (texturized vegetable protein; available in health food stores)
2 Tbsp. ketchup
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, chopped
2 Tbsp. olive oil
2 Tbsp. chili powder
1/2 tsp. cayenne
2 tsp. cumin
2 tsp. oregano
2 (14 oz.) cans diced tomatoes
1 (40 1/2 oz.) can kidney beans, rinsed
1 (28 oz.) can crushed tomatoes
3 c. V-8 juice

Preparation

Pour 2 cups boiling water over T.V.P. flakes and ketchup and let stand for 10 minutes. Heat olive oil in large Dutch oven. Over medium heat, saute onion, green pepper and garlic. Sprinkle chili powder, cayenne, cumin and oregano over T.V.P. mixture. Stir and add to mixture in Dutch oven. Cook a few minutes and stir in canned tomatoes, kidney beans, crushed tomatoes and V-8 juice. Cover and simmer for 30 minutes to an hour. Add salt and pepper to taste.