Vegan Chili
Description
This simple vegan chili recipe tastes incredible! It’s ready in no time, and packed with vegetables, beans – and flavor!
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Ingredients
| 1 cup textured vegetable protein |
| 2 tbsp olive oil |
| 1 chopped onion |
| 1 red bell pepper, diced |
| 1 tbsp instant coffee |
| 1 tsp onion powder |
| 1 tsp garlic powder |
| 1 tsp dried oregano |
| 1 tsp salt |
| 1 tbsp chili spices |
| 2 tbsp nutritional yeast |
| 2 tsp cumin |
| 1/4 tsp cayenne pepper (optional) |
| 1/4 cup packed brown sugar |
| 3 cups strained tomatoes 700 ml |
| 1 can (400 ml) black beans, rinsed and drained |
Directions
- 1
- In a small bowl, cover TVP with hot water and allow to sit for five to ten minutes. Drain and set aside.
- 2
- In a saucepan,saute the onions and red peppers in oil for 5 minutes over medium-high heat.
- 3
- Add instant coffee, onion powder, garlic powder, dried oregano, salt, chili spices, nutritional yeast, cumin, cayenne pepper (optional), brown sugar, strained tomatoes, black beans and textured vegetable protein.
- 4
- Bring to a boil, reduce the heat and let simmer for 30 minutes over low heat, stirring regularly.
- 5
- Serve with rice, tortilla chips and avocado slices.
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