1 medium onion, chopped
2 Tbsp. chopped garlic
2-4 Tbsp. olive oil
2 cans (15 oz.) beans of your choice, drained (one each of kidney and black is good)
1 can fire-roasted tomatoes, crushed/chopped/diced/whatever (yes, you could use regular tomatoes, but the roasted flavor is what makes this so yummy)
1/2 can (15 oz.) enchilada sauce (bear in mind that it will probably be hotter than you think. I used medium, and the resulting recipe is as hot as I'd ever want it) Freeze the rest for the next time.
1 tsp. dried oregano
1 can (15. oz.) corn, or equivalent fresh or frozen
1 cup dry TVP grounds
Saute the onion and garlic in the oil until soft. Dump in the beans, tomatoes, enchilada sauce, and oregano. Cook 5-10 minutes over medium heat. Add the corn and TVP. Simmer another 5 minutes or until the TVP is reconstituted. You'll find that this chili has much more flavor right off the bat than most does, so if you're impatient and can't wait for it to "age", this is your recipe!
Cross-posted to easyvegan