Delicious, Easy Vegan Chili Recipe
- 25 minutes
- 6 Adults
- Minimal: Washing a few pots
- 1 cup TVP (Texturized Vegetable Protein) – *reconstituted
- 3 carrots – diced
- 2 28-ounce cans diced tomatoes
- 3 cans pinto beans
- 1 package of sweet corn (approximately 2 cups)
- 1/4 medium red onion
- 1 tsp ground cumin
- 1.5 tsp chili powder
- 4 garlic cloves – minced
- 1 large red bell pepper – chopped
- Toppings: (optional):
- grated vegan cheese
- flaxseed oil
- avocado – diced
*Reconstitute TVP by placing it into a pot of water, enough to cover the TVP.
Bring to a boil, simmer and cover for 5 minutes. TVP should expand and soften. Drain excess water and set aside.
Combine all ingredients, except toppings, into a large soup pot—uncovered.
Bring to a boil, turn down heat to a simmer, stir, and cover.
Allow to simmer for 10 to 15 minutes or until vegetables are cooked (soft).
Top with topping of your choice as listed in the Ingredients.
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