Vegan Tvp Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until onions are translucent.
• STEP 2.Add TVP and vegetable broth to the pot. Stir well and let it simmer for 5 minutes to allow TVP to absorb the flavors.
• STEP 3.Add diced tomatoes, tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to combine all the ingredients.
• STEP 4.Add kidney beans, black beans, and corn to the pot. Stir again and let the chili simmer for 20-30 minutes, allowing the flavors to meld together.
• STEP 5.Taste and adjust the seasoning if needed. Serve the vegan TVP chili hot, garnished with chopped cilantro or green onions.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Cooking Tips

• If you prefer a spicier chili, add some cayenne pepper or red pepper flakes.
• Feel free to customize the vegetables in the chili according to your preference. You can add bell peppers, zucchini, or carrots.
• Serve the chili with your favorite toppings such as avocado slices, vegan sour cream, or shredded vegan cheese.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili on the stovetop or in the microwave until heated through.
• Serve the vegan TVP chili hot, garnished with chopped cilantro or green onions.