Vegan Chili Recipe – Low Sodium


Delicious, Easy Vegan Chili Recipe






Prep Time

  • 25 minutes

Serves

  • 6 Adults

Cleanup

  • Minimal: Washing a few pots

Ingredients

  • 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):
    • salsa
    • grated vegan cheese
    • flaxseed oil
    • avocado – diced

Directions

*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.

Enjoy!


Feedback

If you need help navigating through this website, have comments about this recipe, or a question for Lulu or staff, pleaseĀ contact us.