Hearty Vegan Chili
This simple vegan chili recipe, made with TVP, is warm and cozy like a bowl full of hugs! It’s a super easy and hands-off recipe that is perfect for meal prep or a busy weeknight dinner. Add everything to one pot and let it simmer ‘til dinnertime!
Ingredients
- 1 Tbsp olive oil
- 1 large green pepper diced
- 1 jalapeno minced
- 1 large white or yellow onion diced
- 2 medium carrots diced
- 2 28- oz. cans diced tomatoes with green chilis
- 1 ½ cups dry TVP
- 2 ½ cups water
- ¼ cup chili seasoning
- 1 15 oz. can yellow corn drained
- 2 15- oz cans beans drained (We use 1 can black beans + 1 kidney beans.)
Instructions
- Heat the olive oil in a large pot on medium high heat. When hot, add the peppers, onions, and carrots along with a pinch of salt and saute for 3-5 minutes or until the onions are fragrant.
- Add the tomatoes, water, TVP, and chili seasoning and stir. Turn the heat to medium low, cover the pot, and let the mixture simmer for 30 minutes, stirring occasionally.
- Add the corn and beans. Stir, cover, and let it simmer for another 30 minutes, stirring occasionally.
- Serve this vegan chili hot, topped with cilantro, vegan cheese shreds, chopped green onions, dairy-free sour cream, the works! See notes for ideas to cut / intensify the heat. You can store leftovers for up to a week in the fridge or 2 months in the freezer. Enjoy!
Notes
TO CUT THE HEAT: (1) Add 1 Tbsp peanut butter to the chili (and more to each bowl if needed) (2) Add a traditional dollop of vegan sour cream or ranch.
TO INTENSIFY HEAT: (1) Keep the seeds with the jalapeno, or just puree jalapeno - seeds and all - with the water (2) Branch out to some of the truly hot chilis and peppers (3) Saute extra ½ tsp - 1 tsp red pepper flakes with the onion and peppers (4) Add a few dashes of your favorite hot sauce
Tried this recipe?Let us know how it was!