Vegan TVP Chili
Vegan Chili with beans and TVP. You wouldn't believe this one doesn't contain meat. Incredibly rich and meaty, a must save.
Equipment
Ingredients
- 1 cup hot vegetable broth
- 1 cup TVP, textured vegetable protein
- 1/4 cup olive oil
- 2 cups diced onions
- 4 cloves garlic, minced
- Poblano pepper, chopped
- Jalapeno pepper, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle powder, or more chili powder
- 1 tablespoon chili powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/4 teaspoon smoked paprika
- 1 28 ounce can diced tomatoes
- 2 15 ounce cans pinto beans, drained
- 1 15 ounce cans kidney beans, drained
Instructions
- In a small bowl, cover the TVP with hot water and sit for 10 minutes.
- In a large stockpot, heat the olive oil over medium heat. Add the onions, garlic, poblano and jalapeño peppers along with the salt and cook until soft, stirring often, about 10 minutes. Add in the dried spices and TVP and cook for 1-2 minutes, stirring often, until lightly browned.
- Add in the beans and tomatoes and simmer for at least 60 minutes, stirring often.
- Serve warm with your favorite toppings.
Nutrition
Serving: 1bowlCalories: 574kcalCarbohydrates: 88gProtein: 35gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 399mgPotassium: 1616mgFiber: 29gSugar: 9gVitamin A: 832IUVitamin C: 39mgCalcium: 230mgIron: 11mg