Vegan Chili

This chili is pretty much a staple in our house. Yes, it uses the dreaded TVP (Textured Vegetable Protein) but plumping it up with vegetable broth makes it quite tasty, and it resembles ground meat quite satisfactorily. Reliable brands such as Bob’s Red Mill guarantees you’re getting a quality product. If you aren’t into that kind of thing, just use Quinoa instead.

Nobody’s Vegan Chili

1 – Cup TVP.
1 – Cup Water
1 – Tsp No-Chicken Broth. (I use Better than Bouillon No-Chicken, but Veg broth works too)

2 – 15 oz cans of Black Beans. Or Kidney Beans. Or whatever beans you want.
1 – 14.5 oz can Diced Tomatoes.
1 – small can Mexican Corn Blend. Or about 1 cup of corn.
½ – Cup water

Chili Seasoning:

2 -Tbsps Flour (Gluten Free, if that’s how you roll. I like Garbanzo Bean flour as well)
2 – Tbsps Dried Oregano
2 – tsp Cocoa Powder
3 – tsp Chili Powder
1.5 – tsp Salt
1 – tsp Cumin
½ – tsp Garlic Powder
¾ – tsp Onion Powder
½ – tsp Cayenne Powder

In a large pot, add water and Bouillon, and bring to a boil.
Once the broth is boiling, turn the water off and add the TVP. Use a fork to evenly distribute the TVP into the water, and begin prepping the veggies. (you know, opening cans and stuff)

Once water is completely absorbed into the TVP, add the beans, tomatoes, and corn blend. Add in ½ C water. If you drain the beans, tomatoes, and corn, add a full cup of water instead of just a half.

Prep Chili Seasoning in a separate bowl, then add to the pot. Bring to a boil, then turn to low, cover up and simmer for 15 minutes stirring frequently.