Super “Meaty” Chili with TVP
Any mock meat will work well in a vegetarian chili, but TVP is easy to keep on hand and very inexpensive. This is more of a thick, “meaty” Texas chili than a vegetable chili, but chili is easy and forgiving, so if you want to toss in some zucchini, broccoli, or diced carrots, by all means, do!
Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1½ cups TVP granules
- 1 cup hot vegetable broth
- 1 Tbsp. soy sauce
- 1 medium yellow onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- 2 Tbsp. olive oil
- 1 cup corn kernels
- 1 small green bell pepper, seeded and chopped
- 2 cans (15 oz.) kidney beans
- 1 can (14.5 oz.) diced tomatoes
- ½ tsp. cayenne pepper
- 1 tsp. ground cumin
- 2 Tbsp. chili powder
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Cover the TVP with hot vegetable broth and soy sauce. Allow to sit for 3 minutes only, then drain.
- In a large soup or stock pot, sauté the onion and garlic in olive oil until onions are soft, about 3–4 minutes.
- Add remaining ingredients and TVP, stirring well to combine. Cover, and allow to simmer over low heat for at least 30 minutes, stirring occasionally.