What good is a TVP chili spice mix recipe without my favorite chili recipe to follow?! I make this vegan chili several times during the winter and it lasts for a week or so and gives me plenty of ready-made meals. This winter has seemed much chiller than the one previous, so I am not taking to it very well.
Even though I am working from home this whole winter THANK GOD, I still like to make use of the slow cooker to do the cooking for me so after a long hard day in the email mines, I have a hot meal ready to go. The only problem is the delicious smell emanating from the slow cooker towards the end when it's not quite ready to eat yet!
I have this recipe named a vegan chili and it is, except for the toppings I add, which are (non-vegan) sour cream and/or cheese, depending on the day. But they make good vegan versions of sour cream and cheese so if you need to keep this vegan, add those if you like! I love being able to get in tons of servings of veggies per day, plus lots of protein, with this easy meal. It's on heavy rotation in our house during the coldest months of the year. Sure, our "cold" months still have highs in the 50s most days but we're not made for the cold. Anything below 60 is chilly!
Vegan Chili Made with TVP Spice Mix
Equipment
- 6 quart slow cooker
Ingredients
- 1 tablespoon olive oil
- ½ large yellow onion diced
- 2 cloves garlic minced
- 1 14.5 ounce can petite diced tomatoes
- 1 14.5 ounce can pumpkin puree
- 1 cup frozen corn
- 1 quart vegetable stock
- 4 cups dry beans that have been soaked for a few hours to overnight (mix and match from chili, pinto, canelli, northern, black, lentil, chickpea, fava, etc)
- 4 tablespoons TVP chili spice mix
- ¼ cup masa harina
- salt to taste
- diced bell peppers, shredded carrots optional add ins
Instructions
- Add oil to the slow cooker and turn to high.
- Add in onions and garlic and stir to coat in oil.
- Prepare the other ingredients in the meantime, and add to slow cooker. Add the masa harina last, and leave the salt out until done cooking.
- Add more water as needed to cover everything, and turn slow cooker to low. Simmer for 7-8 hours, stirring occasionally if possible.
- Salt to taste.
- Serve over rice, or with cornbread. Garnish with sour cream, grated cheese, diced scallions, and hot sauce as desired.
Notes
Some Like It Mild
Add red pepper flakes or hot sauce, or both(!) to make this chili hotter as you like. I like mine mildly hot when I make it and can adjust for my spice preference with each new bowl of it I make.
Check out my cornbread hearts too, they go great with chili!
