Chili with TVP

It's getting cold and chili is the perfect stick-to-your-ribs meal to make for a group. I don't usually use TVP (textured vegetable protein) in chili, but I had some and wanted a hardier meal.
2 tablespoons olive oil
1 bell pepper, chopped (red or green or orange)
4 cloves garlic, crushed
1 can diced tomatoes
1/4 cup of water or vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon onion powder
1 can black beans, drained
2 can kidney beans, drained
1/2 cup TVP + 1/2 cup water
dash cayenne pepper
salt and pepper to taste

In a large pot, heat the olive oil over medium high heat. Sauté the peppers and garlic for three minutes. Add tomatoes, chili powder, water, cumin, coriander and onion powder then stir.

Reduce heat to medium low and add beans. Cook for at least 20 minutes, though it can be cooked longer. Meanwhile, combine the TVP and water in a small bowl and allow to sit for 15 minutes or so. Stir in the rehydrated TVP and taste to adjust the seasonings.

Season with cayenne pepper, salt and pepper and serve with corn bread.