Vegetarian Mixed Bean Chili

* 1/2 cup texturized vegetable protein (TVP) (available in health food stores or near tofu)
* 2 tsp vegetable bouillon powder
* 1 cup hot water
* 1 tablespoon good oil
* 1 cup onions, chopped in big chunks
* 1 cup celery, chopped
* 1 cup carrots, chopped
* 2 cloves garlic, minced
* 1 cup mushrooms, chopped
* 1 1/2 cups mixed green, yellow and red bell peppers, cubed
* 1 1/2 cups tomatoes, chopped
* 1 1/2 cups mixed beans (pinto, chickpeas, navy), cooked
* 1 tablespoon chili con carne seasoning
* 1 tablespoon wine (optional)
* 1 tablespoon oyster sauce (or maple syrup or honey) (optional)
* Dash of hot chili sauce
* Salt to taste

Directions:
1. In a medium bowl, combine TVP, vegetable stock powder, and hot water and let sit for 10 minutes to reconstitute TVP (it will double in size).
2. In a large pot on medium, heat oil. Add onions, celery, and carrots and sauté for 3-4 minutes.
3. Add garlic, mushrooms, and peppers and sauté for 2 minutes.
4. Add remaining ingredients and TVP and simmer for 20 minutes.
5. Check seasoning and add salt if necessary.

Makes 4-6 servings

*For non-vegetarians: Instead of the TVP and hot water: add 1 cup ground turkey or chicken; or add 1 cup ground beef