Kathryn Lovett's Blog-My Vegan Journey

Vegan Chili

1 cup TVP
1 cup of boiling water
1 can 8 oz of tomato sauce
2 cans of Rotel or any chopped tomatoes with chilis
1 cup of chopped onion
1 clove garlic
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
approximately 2 cups of water (to make it thinner, if you do not like it this thick)
1 can pinto beans
1 can black beans
1 can of kidney beans

Use any combination of beans that you like. I like a variety of beans and some like all one kind of bean.
In a small bowl put TVP and boiling water. Let sit for approximately 10 minutes.
In a large pot, saute TVPĀ in approximately 2 TbsĀ canola oil until lightly browned. Add the onion and saute until the onion is soft. Then add the garlic and saute until garlic is fragrant, which is approximately 2 minutes. Add the can of tomato sauce, chili powder, salt and pepper. Cook and stir until chili powder is blended. Add the two cans of Rotel. At this point, I check to see if it is the thickness that I like. If I want it a little thinner, then I add water. I let this mixture simmer, covered for approximately 30 minutes. After it has simmered, then I add the beans. I drain and rinse the beans before adding them to the chili. After the beans are added, I let this cook for approximately 10 or until heated through. This makes a large pot, so there will be plenty of leftovers for lunches or invite friends over to help you finish it.

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