This is a delicious vegan chili recipe that is inexpensive, low-calorie and easy to make. The intensity and heat can be customized by adjusting the amount of spice.
- 4 cups dried beans (your choice) cooked to yield 8-10 cups cooked beans (or 6 15-oz cans, rinsed and drained)
- 28 oz can crushed tomatoes
- 3 cups TVP
- 2 1/2 cups hot vegetable broth or hot water
- 2 onions, diced
- 4 Tbsp vegetable oil
- 5 Tbsp chili powder blend
- 2 Tbsp ground cumin
- chopped fresh cilantro (optional, amount to taste)
- Optional garnishes: diced avocado, crumbled tortilla chips, fresh cilantro
In a blender or food processor, blend 3 cups of the cooked beans with the crushed tomatoes and 2 cups of water. Set aside.
Reconstitute the TVP using the vegetable broth or hot water. Set aside.
In a 6-quart/6-litre or larger pot, heat the oil over medium heat. Add the onions, season with salt, and cook until the onions are soft and begin to brown.
Add the chili powder and cumin. Stir to coat the onions.
Add the tomato mixture, remaining beans, TVP and 2 cups water. Stir to combine. If too thick, add additional water.
Bring the mixture to a boil over medium heat and continue cooking until the chili has thickened to the desired consistency, 10-20 minutes.
Season to taste with salt and additional chili powder and cumin. Add cilantro to taste. Garnish with optional ingredients.
Chili will store several days in the refrigerator, or weeks/months in the freezer.