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Veggie Chili

Course: Main Course
Keyword: Vegan

Ingredients

  • 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

Instructions

  • 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.