This is my favorite chili recipe! I made it long before I adopted a vegan diet. It was so easy to adapt. You can even kick up the heat by using hotter salsa and more Tabasco sauce. This vegan dish is perfect for Super Bowl Sunday. Your guests won’t even miss the meat. They might even think the TVP is meat.
Vegan Chili
Adapted from the Ukrop’s Kitchen Famous Chili recipe in Celebrating with Ukrop’s Great Food: A Treasury of Recipes and Memories
Serves 6 to 8 generously
1 tablespoon canola oil
1 cup onion, small diced
1 cup green pepper, small diced
1 teaspoon fresh garlic, minced
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed and drained
1 cup prepared salsa, hot or mild
1 cup water
1/4 cup tomato paste
1/2 cup catsup
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cumin
1 teaspoon Tabasco sauce
1/2 teaspoon freshly ground pepper
1 1/2 cups TVP, rehydrated
In a large stock pot, sauté onions and green peppers in 1 tablespoon of canola oil over medium high heat for about 10 minutes or until the vegetables are tender.
Turn down the heat and add the garlic. Saute it for 1 more minute.
Add the remaining everything except the TVP and bring it to a soft boil.
Reduce the heat and simmer for about 30 minutes.
Add the rehydrated TVP and simmer for 15 more minutes.
How to Rehydrate TVP
Use a 1:1 ratio of water to TVP.
If you’re recipe calls for 1 1/2 cups of TVP (like this one does), pour 1 1/2 cups of boiling water over it, stir it to make sure all of the TVP is wet and let it rehydrate for 10 minutes.
Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.
