Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. Its even better the next day. This was the Third Place Winner and Best of Show trophy winner at the 4th Annual Lone Star Vegetarian Chili Cookoff held in Dallas in October. It was submitted by the Animal Connection of Texas members Mitch and Debbie Thompson, Cam Reilly and Cheryl Witchgers.
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|Serving Size: 1 Serving (986g)|
|Recipe Makes: 6|
|Calories from Fat: 63 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 3627.2mg||125 %|
|Potassium 2797.3mg||74 %|
|Total Carbohydrate 68.1g||20 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 46.2g|
|Protein 18.2g||26 %|
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Calories per serving: 365
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