Vegan Chili - The Buddhist Chef

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Vegan Chili

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Description

This simple vegan chili recipe tastes incredible! It’s ready in no time, and packed with vegetables, beans – and flavor!

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.