CHILI CHAMPION VEGETABLE

1 CUP BOILING WATER
1 cup dry textured vegetable protein (TVP)
2 16-ounce cans chopped tomatoes
1 3-ounce can tomato paste
1 cup frozen corn
1 zucchini, chopped
2 carrots, chopped
1 large onion, coarsely chopped
1 bell pepper, chopped
1 jalapeno pepper, minced
3 tablespoons chili powder (or to taste)
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 15-ounce can kidney, pinto, or black beans

Pour the boiling water over the TVP and let sit for 5 minutes. Then combine with the remaining ingredients except the beans. Cover and simmer for 1 hour. Add the beans and simmer for an additional 30 minutes. Serve as-is or over rice or pasta.