Tvp Taco Chili - cooking recipe

Ingredients

1 cup textured vegetable protein
7/8 cup nonfat beef broth
1 medium onion (rough chopped)
1/2 large green pepper (rough chopped)
1 1/2 cups water (divided) or 1 1/2 cups nonfat beef broth (divided)
1 (15 -16 ounce) can diced tomatoes with juice
1 (15 ounce) can chili beans (DO NOT DRAIN, your choice mild, med. or hot)
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon sea salt (may use table salt)
1 teaspoon cumin
2 teaspoons paprika
2 tablespoons Frank's red hot sauce (optional)
salt & pepper (as needed)
cheddar cheese (shredded) (optional)
sour cream (optional)
avocado (diced) (optional)
taco chips (crushed) (optional)

Preparation

Heat to boil the 7/8 cup of beef broth. Turn off heat, add TVP stirring until all moistened, cover pan with lid and set aside. (OR, reconstitute according to YOUR package directions.).
In a large skillet add 1/4 cup of water or beef broth, the chopped onions and peppers and steam fry about 3 minutes over medium heat. Adding more water or broth if skillet gets dry.
Mix in TVP, remaining water or broth, tomatoes, chili beans, tomato sauce and seasonings.
Bring to a boil. Cover, reduce heat to low and simmer for aprox. 30 minutes.
Served topped with any or all optional ingredients.
Best made a day ahead of time, refrigerated, then re-heated.