Prep 10 mins
Cook 35 mins
This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.
- 1⁄2 cup boiling water
- 1⁄2 cup textured vegetable protein
- 1 onion, chopped
- 1⁄2 green pepper, chopped
- 1⁄2 red pepper, chopped
- 1⁄2 yellow pepper, chopped
- 1⁄2 orange bell pepper, chopped
- 2 cloves garlic, minced
- 1⁄2 cup water or 1⁄2 cup vegetable stock
- 1 (19 ounce) canmixed beans
- 1 (19 ounce) can kidney beans
- 2 (19 ounce) cans whole tomatoes, sliced,juice included
- 1 cup fresh corn or 1 cup frozen corn
- 1 jalapeno pepper, sliced (optional)
- 1 -2 teaspoon chili powder
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon cayenne (more for spicier beans)
- Pour the boiling water over the TVP and let stand until softened.
- Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
- Simmer for at least 30 minutes.
This is an exceptional recipe! I normally prefer chili with BITE, but this recipe is SO EASY and FLAVORFUL that it is a crowd pleaser! I am not Vegan, nor are the crowds I serve it to, but I have had no complaints on this chili to date and with the TVP, no one even realizes they aren't eating meat! :) Also great on the pocketbook if making chili in quantity. It only takes about $0.45 worth of TVP...way better than the price of ground meat. I have customized it to my preferences...Methods are the same, but here is the ingredient list I use... 1/2 can Veggie Broth 1 c. TVP 1 Onion 1/2 each Gr, Orange, Yellow & Red Bell Peppers 4 cloves Garlic, Minced 1 1/2 can Veggie Broth 1 can Great Norther Beans 1 can Kidney Beans 2 cans Stewed Tomatoes w/Onion/Celery/Pepper 3.5 T Chili Powder 3 T Paprika 1 T Oregano 1 T Cumin 1 t Cayenne 1/2 t White Pepper Salt Pepper
Very good recipe thanks! I used quinoa in place of tvp and it turned out fab. Even my non vegan bf liked it with a little soy cheese melted on top :)
Tweaked this recipe a bit, mostly to add heat, but overall this is a great recipe. The fresh corn really makes a difference. Freezes wonderfully, so it's a great way to enjoy fresh summer veggies during chili season. Even my husband and son, both of whom consider a slab of meat to be a "meal," rave about this dish.