Tis the season!
As fall has quickly approached, we have prepared our tastebuds for stews, soups and everything comfort. One of our favorite things to make is chili. Now, chili can be made in lots of different ways, with different ingredients, but the basis is pretty much the same! HOWEVER, THIS specific chili is probably the best we have ever made. Over the years, you learn to perfect your best dishes, and this one is no different! Cozy up and enjoy the best damn vegan chili!
Prep: 30-40 minutes
Cook: 2 hours
Total Time: 2 hours and 40 minutes
You will need:
½ cup TVP (Textured Vegetable Protein)
4 tablespoons of grapeseed oil
¼ cup Worcestershire Sauce
1 package of Salzon
2 tbsp Liquid Smoke
1 can of dark red kidney beans
1 can of white kidney beans
1 small can of tomato paste
1 can fire roasted tomatoes
1 can crushed or diced tomatoes
2 jalapeno peppers
2 green or red bell peppers
1 yellow onion
1 tbsp Paprika
1 tbsp Chipotle chili powder
1 tbsp Chili powder
1 Bay leaf
2-3 tbsp mixed herb seasoning (parsley, garlic powder, basil, oregano)
Heaping spoonful of Minced garlic
Vegan sour cream
Vegan cheese
Cilantro
Directions:
Heat oil in a large pot (Dutch Oven/cast iron pot preferably) over medium heat; cook and stir onion, bell pepper, jalapeno peppers, and minced garlic in the hot oil until softened.
Put the TVP in a small bowl and add 1-2 cups of boiling water. Set aside for 5-7 minutes.
In a large skillet with oil over medium-high heat, cook and stir TVP in the hot skillet until browned; add Worcestershire sauce and Liquid Smoke. Sprinkle Salzon on TVP. Continue to cook; stir TVP mixture into pepper mixture.
Stir crushed tomatoes, fire-roasted tomatoes, and tomato paste to the TVP mixture. Season with chili powder, chipotle chili powder, paprika, herb seasoning and add bay leaf. Bring to a boil and reduce heat to medium-low. Cover and simmer until everything is very tender and flavors have developed in the chili, stirring occasionally.
Mix kidney beans into TVP and vegetables. Continue to simmer until beans are hot.
6. Add chili to your favorite bowl and garnish with vegan sour cream, vegan cheese, and cilantro.
