Delicious, Easy Vegan Chili Recipe

Prep Time

• 25 minutes

Serves

• 6 Adults

Cleanup

• Minimal: Washing a few pots

Ingredients

• 1 cup TVP (Texturized Vegetable Protein) – *reconstituted
• 3 carrots – diced
• 2 28-ounce cans diced tomatoes
• 3 cans pinto beans
• 1 package of sweet corn (approximately 2 cups)
• 1/4 medium red onion
• 1 tsp ground cumin
• 1.5 tsp chili powder
• 4 garlic cloves – minced
• 1 large red bell pepper – chopped
• Toppings: (optional):
• salsa
• grated vegan cheese
• flaxseed oil
• avocado – diced

Directions

*Reconstitute TVP by placing it into a pot of water, enough to cover the TVP.
Bring to a boil, simmer and cover for 5 minutes. TVP should expand and soften. Drain excess water and set aside.

Combine all ingredients, except toppings, into a large soup pot—uncovered.

Bring to a boil, turn down heat to a simmer, stir, and cover.

Allow to simmer for 10 to 15 minutes or until vegetables are cooked (soft).

Top with topping of your choice as listed in the Ingredients.

Enjoy!

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