Vegan TVP Chili
The generous amount of TVP (textured vegetable protein) in this recipe gives this veggie chili a chewy and "meaty" texture.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2cups uncooked kidney beans, or black beans
- 8cups water
- 1cup hot vegetable broth
- 1cup uncooked TVP, or textured vegetable protein
- 2bay leaves
- ¼cup olive oil
- 2onions, diced
- 4cloves garlic , minced
- 1green or red chili pepper, minced
- ½teaspoon cayenne pepper
- 2teaspoons coriander
- 2teaspoons cumin
- 1tablespoon chili powder
- 1(28-ounce) can diced or crushed tomatoes
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Step 1
Gather the ingredients.Step 2
In a large soup pot or stockpot, soak the beans in water for at least 6 hours or overnight. Retain the soaking water.Step 3
Bring beans and water to a slow simmer. Allow them to cook for at least 1 hour.Step 4
In a small bowl, combine hot vegetable broth with TVP and bay leaves. Allow to sit for 5 to 10 minutes.Step 5
In a separate large soup pot or stockpot, add olive oil and sauté onions, garlic, and chile pepper for 3 to 5 minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander, cumin, and chili powder. Stir well to combine.Step 6
Add cooked beans, tomatoes, and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.Step 7
Taste and adjust seasonings, and remove the bay leaves before serving. Enjoy.