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Mama's Veggie Chili · Soups & Stews
From our Winter 2014 issue of Graze magazine.
We have been serving up this chili every day for more than a decade. In fact, one particularly hot summer we decided to stop offering it daily. That lasted about 4 days as there was quite an outcry and it quickly went back on the daily menu. This simple, satisfying vegan chili is a bean lovers delight and relies on textured vegetable protein (TVP) for its meatiness. The TVP will plump up as it cooks.
serves 12
serves 12
Ingredients
1 1/2 teaspoons canola oil
1 large onion, chopped
1/2 cup green bell peppers, chopped
2 1/2 cups low-sodium kidney beans, cooked & drained
1 3/4 pounds tomatoes, diced
7 cups chili beans with sauce
1 1/2 cups water
1/2 tablespoon chili powder
1/4 tablespoon garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 teaspoon thyme
3/4 teaspoon cumin
1/2 cup textured vegetable protein (TVP)
Directions
- Heat canola oil in a large stock pot over medium-high heat. Add onion and green pepper and sauté until soft, about 5 minutes.
- Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve.
Per 1 cup serving: Approximately 222 calories
