Recipes

Vegan Chili

Vegan Chili

Authored By Kristen
This vegan chili recipe is wonderful on a cold winter night. A wonderful lunch or main course that tastes lovely with cornbread. Leftovers taste even better the next day, and are great on chili cheese dogs or nachos!

INGREDIENTS
  • 1 cup Textured Soy Protein (TSP organic)
  • 1 cup warm water or vegetable broth
  • 2 tbsp soy sauce/tamari if not using broth
  • 1 cup onion medium, chopped (1/4set aside for topping)
  • 2 cloves garlic finely minced
  • 1 15oz can kidney beans organic, undrained
  • 1 15oz can black beans organic, rinsed and drained
  • 1 15oz can diced tomatoes organic, fire roasted
  • 1 8oz can tomato sauce organic
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 1/2 tbsp paprika smoked if you have it
  • 1 tbsp Smoked Kosher Salt (plus extra for seasoning to taste, or regular kosher salt)
  • 1/2 tsp cinnamon
  • 1/2 tbsp cocoa or Cacao Powder
  • cayenne Ground Red Pepper, Ground Jalapeno Pepper, Ground Chipotle Pepper (to taste)
  • 1 tbsp dried cilantro and dried chives each (or fresh, optional)


INSTRUCTIONS
  1. Heat your water/soy sauce or broth in the microwave for about a minute and a half.
  2. Stir to dissolve and dump in the 1 cup of TSP.
  3. Set aside so it can soften up and soak in all the liquid.
  4. Grab a medium pot and sauté your onion in a little bit of water.
  5. When it starts to get translucent, add your garlic and 1/2 tsp. smoked salt. If this gets too dry, add some more water.
  6. Add your favorite hot sauce, plus all of your spices, minus the salt to taste.
  7. Stir well, allow the flavors to blend a bit with the onion and garlic then add your tomatoes, tomato sauce, and then salt to taste.
  8. I like to add around 6 grinds of the salt grinder, because we still have beans and TSP to add.
  9. Add your undrained can of beans and mix well. Then add your rinsed and drained beans. I typically use black beans and kidney beans but any beans you have in the house or prefer will work.
  10. Stir everything well.
  11. At this point, your TSP should be fully rehydrated. Dump that into the pot, stir well again. Taste for salt.
  12. Add optional cilantro and chives, if using.
  13. Allow this to simmer on the stove while you make your cornbread.


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