Vegetarian Chili - cooking recipe

Ingredients

1 (16 oz.) can pinto beans or white beans
1 (28 to 32 oz.) can kidney beans
2 (15 oz.) cans stewed tomatoes, crushed
1 (15 oz.) can tomato sauce
1 small onion, chopped
2 tsp. mild chili powder
1/2 to 1 tsp. cumin
1 1/2 c. textured vegetable protein (TVP)
1 1/4 c. vegetable broth, heated

Preparation

Soak TVP in hot vegetable broth for 10 minutes.
Saute chopped onion and TVP in 2 tablespoons of oil until onion begins to soften slightly.
Place in a large soup or stew pot to which the pinto beans, kidney beans (undrained), crushed stewed tomatoes, tomato sauce, chili powder and cumin have been added.
Simmer over low heat, stirring occasionally for 1 1/2 to 2 hours.