Super Bowl Chili - Vegan - cooking recipe

Ingredients

1 -2 tablespoon canola oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon coriander seed, toasted and ground
1 tablespoon cumin seed, toasted and ground
2 tablespoons chili powder, medium hot
1 teaspoon oregano
1 teaspoon southwest seasoning (pampered chef)
1 cup textured vegetable protein
1 (10 ounce) can enchilada sauce, medium hot
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans

Preparation

In a stock pot, heat canola oil over medium heat.
Add chopped onion and saute 3-4 minutes.
Next add bell pepper and garlic, stir until fragrant.
Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
Bring to a boil and let simmer for 15-20 minutes.
Add 1-2 cans of beans (your choice) and stir to combine.
Simmer another 5-10 minutes and serve!