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Mama's Veggie Chili
Rating (1 Rated)
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


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)

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Mama's Veggie Chili
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat canola oil in a large stock pot over medium-high heat. Add onion and green pepper and sauté until soft, about 5 minutes.
  2. 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

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