1. In a stock pot, heat canola oil over medium heat. 2. Add chopped onion and saute 3-4 minutes. 3. Next add bell pepper and garlic, stir until fragrant. 4. Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste. 5. Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices. 6. Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan. 7. Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes. 8. Bring to a boil and let simmer for 15-20 minutes. 9. Add 1-2 cans of beans (your choice) and stir to combine. 10. Simmer another 5-10 minutes and serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
