There are so many ways to prepare Vegan Chili. This recipe calls for Textured Vegetable/Soy Protein. (TVP/TSP). These are the same foods with different packaging. TVP/TSP are both made from defatted soy flour cooked and dried. When you add hot water it takes on the same texture as chopped meat. Try this chili when it’s cold and rainy outside, or even if it’s not!
Vegan Vegetarian Chili
Yeild: 3 quarts, serves 8-10
3 (15.5 oz.) cans red kidney beans
1 cup Textured Vegetable Protein (TVP)*
1 cup tomato or vegetable juice
4 cloves crushed garlic
2 cups chopped onion
1 cup each: carrots, corn nibblets (fresh or frozen) and red peppers
2 cups chopped fresh tomatoes
2 cups vegetable broth
1 Tablespoon ground cumin
1 Tablespoon chili powder
¼ teaspoon cayenne
3 Tablespoons tomato paste
1 15oz. can crushed tomatoes ¼ teaspoon cayenne pepper (more, to taste)
3 Tablespoons oil
¼ cup chopped cilantro
Salt to taste
Rinse beans several times in a colander until the water is clear.
Put TVP in medium size bowl. Boil tomato juice for 1 minute. Pour over TVP. Stir. Cover and let sit for at least 15 minutes.
In a cast iron skillet, heat spices on a very low flame. Stir briefly.
When toasted, add oil. Sauté garlic, onions, red pepper, carrots, and tomatoes. Cook until tender.
Combine all ingredients and heat together slowly. Stir often.
