Little River Road Farm

Veggie Chili

This chili didn’t win first place at the anarchist social space chili cook-off, but it should have. (I think the contest was rigged.) But to be fair, we did prepare the chili for the cook-off on the same day, when it actually tastes even better once it’s had a chance to simmer for a really long time. The recipe calls for a one-hour simmer, but if you follow steps 1-5 and then pour everything into a crock-pot for the day, you’ll end up with even better results. Add a sprinkle of cilantro and serve with tortilla chips or freshly baked corn bread.

Veggie Chili

Course: Main Course
Keyword: Vegan


  • 1 – 28 oz can crushed tomatoes
  • 1 – 28 oz can diced tomatoes
  • 1 – 19 oz can red kidney beans drained
  • 1 cup TVP
  • 1 medium carrot peeled and diced
  • 1 green bell pepper seeded and diced
  • 1 large onion diced
  • 1 cup frozen corn
  • 3 tbsp chili powder
  • 2 tbsp olive oil
  • dash of Tamari or soy sauce
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • pinch cayenne


  • Place 1 cup of TVP (texturized vegetable protein) in a small bowl and add just enough water to cover and a dash of Tamari or soy sauce, stir, and set aside.
  • In a large pot over medium heat, sautee onions in 1 tbsp of olive oil or vegetable broth (for oil-free option) for 4-5 minutes, until soft.
  • Add carrot and green peppers to pot and sautee an additional 2-3 minutes.
  • Add chili powder, salt, cumin, turmeric, coriander and cayenne, and stir constantly for another 1-2 minutes until the vegetables are coated in spices.
  • Add the crushed tomatoes, diced tomatoes, kidney beans, pre-soaked TVP mixture and stir well. Reduce heat to low and simmer for at least one hour.
  • Remove from heat and stir in frozen corn.
  • Serve hot with corn bread or tortilla chips.


  1. Tracey Mushmanski

    ls this what was served at Doughboy’s? l’ve been trying to track down that recipe! :~))

    1. Amy Lafleur (Post author)

      Hi Tracey! Yes, this is a (smaller batch) of the same chili we made at Doughboy. We might have used a little bit less chili powder at the shop as well, because we didn’t want to make it too spicy for customers, so that’s something you might want to adjust to your taste. 🙂 Thanks for stopping by!

      1. Tracey Mushmanski

        Thank you so much, Amy! l loved that chili and l’m looking forwarding to trying my hand at it this weekend.
        Oh, and many of us are hopeful to get treats and recipes like this from you in the near future :~))

        1. Amy Lafleur (Post author)

          That might be a nearing possibility. Anything in particular besides donuts? 🙂


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