Moving has kept us at home the past few weeks, so today I'd like to share a recipe for Texas chili --- Two Girls' style!  This chili is vegetarian, very healthy, and easy to make.

1 onion
1 head of garlic
2 vegetable stock cubes (we like Telma and Knorr brands, but any will work)
3 bell peppers (different colors, or whatever looks good)
1/2 box sliced mushrooms
2 zucchini, chopped
2 yellow squash, chopped
1 cup cilantro (we chop and freeze it ahead for convenience)
small can of whole corn
4 cans of beans (preferably different kinds)
1 cup TVP (we like Bob's Red Mill brand)
water as needed
Chili powder, cumin, salt, and red pepper to taste

Combine everything in a large pot with a lid.  Simmer for at least an hour, or two if you can wait that long.  This will make two large tupperware containers worth of chili, or enough to feed two people for about three days, assuming you eat it every time you remember it's in the fridge like we do!he

Sometimes other vegetables find their way into the pot, depending on what's on sale and looks edible, and sometimes we make chili without the TVP.  This recipe should be considered a loose guideline rather than exact instructions for chili success.