Winter Squash Chili

I always think chilly nights call for chili. So as nights are getting colder, last night we enjoyed a big bowl of chili as our evening supper.

Serving Size: 4

Ingredients

• 1 large onion, chopped
• 2 tablespoons cooking oil
• 1 (20 ounce) can beans in tomato sauce
• ¾ cup TVP (textured vegetable protein) granules (dry)
• 3 cups winter squash , bite sized pieces
• 3 cloves garlic, minced
• 1 can crushed tomatoes
• 1 small can tomato paste
• 2 tablespoons Mexican chili or taco seasonings
• 1 teaspoon cumin
• chili sauce to taste
• salt and pepper to taste
• non-dairy yogurt
• jalapeño peppers and avocado slices as garnish

Directions

1. Bring 1&1/2 cups water to boil.
   Place the TVP granules in a bowl and pour the hot water over the granules.
2. Cut the onion.
   Heat 2 tablespoons of cooking oil in a large soup pot.
   Add the chopped onions and sauté until glassy.
   Add the can of beans and turn the heat to simmer.
3. In a medium pot steam the winter squash pieces for 7 minutes or until just soften.
   Add the steamed squash to the beans.
   Add the garlic and crushed tomatoes.
   Bring the heat up to medium.
4. If the sauce is not “tomato enough, add a small can of tomato paste and mix well.
   Add the Mexican seasonings and cumin.
   Drain any excess liquid from the TVP and add the TVP to the chili
   Season to taste with chili sauce, salt and pepper.
5. We served the chili with a dollop of non-dairy yogurt, a couple of slices of jalapeño and slices of avocado.