In a heavy-bottom soup pot, heat the oil over medium heat. Sauté the onion,
celery, garlic, jalapeno pepper and bell pepper until softened, about 10 minutes.
Add the tomatoes and their juice, breaking them up with a spoon. Mix in
the olives, Worcestershire sauce, TVP, chili powder, pepper flakes or cayenne
pepper, cumin, V-8 juice, water, black beans and chili beans. Add salt and pepper.
Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally,
for 30 minutes.
Serve immediately or cool and store in the refrigerator overnight to allow
the flavors to mingle.
Makes 5 to 6 servings.
To reheat, bring the chili to a simmer over low heat and cook for 5 to 10