Taco Chili

1 can black-eyed peas
1 can black beans
1 can chili with kidney beans
1 can garbanzo or pinto beans
1 can stewed tomatos (used Mexican style if you like)
1 can corn
1 pkg taco seasoning
2 tsp red pepper
1 tsp cayenne pepper (optional)
2/3 cup TVP (Soy meat crumbles)

Combine all ingredients, bring to boil. Reduce heat, cover, and simmer on low for 1 – 1 ½ hours.

This can also be put in the crockpot!!

Serve with Salsa, corn chips, and sour cream

I got this recipe from Angie Sturgeon, a good friend of mine who is a vegetarian. It's super yummy. I also make the leftovers and add rice and cheese to it.