Vegan Chili Made with TVP Spice Mix
Vegan chili can be hearty and stick to your ribs just as well as chili made with meat! This veggie and bean filled chili is bulked up with TVP and spiced real nice.
Servings: 4 quarts
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
This recipe is very flexible, so if you only have a half cup of frozen corn or ¾ a can of pumpkin puree, just use that.
TVP chili spice mix recipe