Hearty Vegan Chili

A very hearty “meaty” chili with wonderful flavor and texture.

Yield: 
6-8 Servings

Recipe Categories:

Entrees VeganNut-Free

Updated: Fri, 05/04/2018 - 8:00am

Ingredients

  • 1 cup TVP (texturized vegetable protein)
  • ½ cup warm water
  • 2 Tablespoons extra virgin olive oil
  • 1 cup sliced onions
  • 1 red bell pepper, finely diced
  • 3-4 carrots, finely diced
  • 1-2 zucchini, finely diced
  • 2-3 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • 1 cup tomato sauce or strained tomatoes
  • 2 cups cooked black beans
  • 1 cup cooked wheat berries
  • ½ cup vegetable broth or water
  • 1 Tablespoon cumin
  • ½ - 1 Tablespoon chili powder
  • 1 Tablespoon taco seasoning
  • 1 Tablespoon coriander

Instructions

  1. Add TVP to a mixing bowl and pour vegetable broth over. Set aside to hydrate for 5-10 minutes. Drain any excess moisture.
  2. Heat olive oil in a large stock pot over medium heat. Sauté onions, bell pepper, carrots, zucchini for a few minutes or until onions are translucent. Add in garlic and sauté for a 1-2 minutes or until fragrant.
  3. Reduce heat to medium – low. Add diced tomatoes, tomato sauce, black beans, wheat berries, broth, TVP and seasonings. Stir everything together. You can cook 20-30 minutes on the stove top or you can combine sautéed vegetables, hydrated TVP and remaining ingredients in a slow cooker. Cover and cook on low for 6-8 hours.
  4. Garnish with your favorite toppings like shredded cheese, sour cream, avocado, fresh cilantro, and green onions. Serve on its own or with grains. Enjoy!