Recipe - Vegetarian Chili

A blend of southwest flavors kicks up this Vegetarian Chili. You won't miss the meat. Using canned beans cuts down on cooking time. Enjoy.
Ingredients

1/2 cup textured vegetable protein (tvp)
1/2 cup canned white beans, rinsed and drained
1/2 medium red bell pepper
1 small onion
1 clove garlic
1/2 cup tomato sauce, low sodium
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. crushed red pepper flakes
2 oz. low-fat or nonfat shredded cheddar cheese
2 Tbsp. low-fat or nonfat sour cream
2/3 tbsp. olive oil

Directions
Combine textured vegetable protein (TVP) with enough very hot water (about 1/2 cup) to moisten well; let stand 5 minutes; press out excess water with a spoon and set aside. Rinse and drain beans; set aside. Rinse and chop pepper and onion; mince garlic; set aside. Heat olive oil in medium nonstick saucepan on medium heat and cook onion, pepper and garlic until onion is translucent for about 3 minutes. Stir in TVP with tomato sauce and cook for about 5 minutes, stirring frequently. Add the beans and spices, mixing well; cover and simmer for about 15-20 minutes, stirring occasionally. Top with shredded cheese and sour cream and serve.

Nutritional values per serving: 474 calories, 16g fat (5g sat.), 15mg cholesterol, 830mg sodium, 53g carbohydrate, 17g dietary fiber, 13g sugar and 46g protein.

This recipe is:
• Low in cholesterol (approximately 100 milligrams or less of cholesterol)
• High in fiber (approximately 8 grams or more of fiber).

Taken from http://www.ediets.com/news/article.cfm?cmi=1670062&cid=6&code=76076