Vegan TVP Chili

Name: Vegan TVP Chili
Prep time: 20 min
Cook time: 60 min
Total time: 440 min
Yield: 8 servings
Cuisine: American,Tex-Mex
Ingredients: 2 cups dried kidney beans, or black beans; 8 cups water; 1 cup hot vegetable broth; 1 cup TVP (textured vegetable protein); 2 bay leaves; 1/4 cup olive oil; 2 medium onions, diced; 4 cloves garlic, minced; 1 green or red chile pepper, minced; 1/2 teaspoon cayenne pepper; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 tablespoon chili powder; 1 (28-ounce) can diced or crushed tomatoes; Salt, to taste; Freshly ground black pepper, to taste

A hearty veggie chili features textured vegetable protein (TVP) to create a substantial, "meaty" texture.

⭐ 4.4 (19 reviews) Prep: 20 minCook: 60 minTotal: 440 minYields: 8 servings

Category Tags:

Appetizer Dinner Lunch

Cuisine Tags:

American Tex-Mex

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Instructions

Soak beans in water overnight or for at least 6 hours, retaining the soaking liquid.
Bring the soaked beans and their liquid to a slow simmer and cook for at least 1 hour.
In a separate bowl, combine hot vegetable broth, TVP, and bay leaves; allow to sit for 5 to 10 minutes.
In a large pot, sauté olive oil, onions, garlic, and chile pepper for 3 to 5 minutes until onions soften.
Reduce heat, then stir in the hydrated TVP mixture (including the bay leaves), cayenne, coriander, cumin, and chili powder.
Add the cooked beans, tomatoes, and salt and pepper; bring to a slow simmer and cook for at least 45 minutes.
Adjust seasonings and remove the bay leaves before serving.

Nutritional Info (per serving)

Calories: 308 kcal

Carbohydrate: 44 g

Cholesterol: 0 mg

Fiber: 12 g

Protein: 19 g

Saturated Fat: 1 g

Sodium: 390 mg

Sugar: 9 g

Fat: 8 g

Unsaturated Fat: 0 g