Heat oil in a Dutch oven over medium heat. Add TVP, onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes.Advertisement
Add okra and corn and cook, stirring occasionally, until the okra is starting to soften, about 5 minutes.
Add bulgur, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in tomatoes, kidney beans and black beans, then pour in broth and water; bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the TVP and bulgur are tender, about 50 minutes.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
TVP, or textured vegetable protein, is made from defatted soy flour. Its crumbly, chewy texture and mild flavor make it a perfect meat substitute for vegetarians. Look for TVP with whole grains in natural-foods stores or in the natural-foods aisle of well-stocked supermarkets.
2 starch, 1 1/2 vegetable, 2 lean meat, 1 1/2 fat