Easy Vegan Southwestern-Style Chili Recipe

Name: Easy Vegan Southwestern-Style Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup TVP, soaked with 7/8 cup water or as instructed on package; 2 teaspoons oil, such as olive or canola; 1/2 cup chopped cremini or button mushrooms; 1/4 teaspoon kosher salt; 2 tablespoons chili powder, or 1 (1.25-ounce) packet chili seasoning; 2 (12-ounce) containers fresh mild salsa; 1 (16-ounce) can vegetarian refried beans; 1 (15-ounce) can diced fire-roasted tomatoes; 2 (15-ounce) cans black beans, drained and rinsed; 1 cup shredded vegan cheddar cheese, optional; 1/2 cup chopped cilantro, for serving

A quick, plant-based Southwestern-style chili replicates the rich flavor of a beef version using textured vegetable protein and mushrooms.

⭐ 3.7 (3 reviews) Prep: 15 minCook: 30 minTotal: 45 minYields: 8 servings

Category Tags:

Dinner Soup

Cuisine Tags:

American

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Instructions

In a large pot, combine soaked textured vegetable protein, cooking oil, mushrooms, and 1/4 teaspoon salt.
Cook over medium-high heat for 4-5 minutes until the TVP is browned and mushrooms are tender.
Stir in the chili seasoning packet and cook for 1 minute.
Add salsa, refried beans, fire-roasted tomatoes, black beans, and cheddar cheese (if using); mix thoroughly while cooking over medium heat.
Reduce heat to a simmer and cook for 15-30 minutes, stirring frequently.
Remove from heat, cool briefly, then top with cilantro and preferred toppings before serving.

Nutritional Info (per serving)

Calories: 234 kcal

Carbohydrate: 37 g

Cholesterol: 0 mg

Fiber: 15 g

Protein: 17 g

Saturated Fat: 1 g

Sodium: 1350 mg

Sugar: 7 g

Fat: 3 g

Unsaturated Fat: 0 g