Vegetarian Chili  
Recipe Number: 1604
Contributor: Jazzermama
 Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy
Ingredients:
3 cups water
1 cup TVP
2 cans (15 oz each) chili beans with sauce (undrained)
1 can (15 oz) diced tomatoes, undrained
1 tsp crushed red pepper
1 TB corn meal
1 TB tamari 		2 tsp garlic salt
2 tsp chili powder
1 tsp cumin
1 cup frozen corn
1 green pepper, chopped
1 zucchini, chopped
½ cup chopped onion
shredded cheese to top
Cooking Instructions:
You can find TVP (textured vegetable protein) in the bulk section of Safeway, or substitute soy crumbles.

Bring water to boil in large pot; stir in all ingredients except cheese. Bring to boil again; reduce heat & simmer with lid ajar at least 30 minutes, stirring occasionally. Pour into bowls & top with cheese.

Slow cooker option: Stir all ingredients together (except cheese & beans) in slow cooker; cover & cook on low 6 hours.
Add beans during the last hour of cooking.
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