Step 1

Soak about 1 cup of TVP in boiling water, to cover, with several tbsp taco seasoning, extra chili powder, and salt to taste. Let it sit until the TVP has soaked up much of the water and flavor from the spices.

Step 2

Meanwhile, sauté 1 chopped green pepper, 1 chopped med/large onion, and 1 to 2 cloves finely chopped garlic in wine or balsamic vinegar until the onion is translucent.

Step 3

Stir in one can of diced tomatoes (~16 oz), one or two cans of drained and rinsed kidney beans, one can of tomato sauce (8 oz), chili powder, and ½ to 1 teaspoon dried basil (or several chopped leaves if fresh).

Step 4

Drain excess liquid from the TVP (so there isn't a puddle of water. it can still be wet) and add to the rest.

Step 5

Bring to a boil, reduce heat, and simmer 20 minutes or more.