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Wicked Good Veggie Chili
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Irresistible, hearty chili with TVP, kidney beans, and vibrant veggies - a crowd pleaser!
Ingredients:
  • 1 cup water
  • 0.5 cup texturized vegetable protein (TVP)
  • 2.5 tablespoons olive oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cayenne pepper
  • 0.25 teaspoon cinnamon
  • 1 tablespoon honey
  • 2 (12 ounce) cans kidney beans with liquid
  • 2 (12 ounce) cans diced tomatoes with juice
  • 1 green bell pepper, chopped
  • 2 carrots, finely chopped
  • 1 bunch green onions, chopped
  • 1 bunch cilantro, chopped
  • 1 (8 ounce) container dairy sour cream
Instructions:
  • Soak the textured vegetable protein (TVP) in water for 30 minutes, then gently press to drain.
  • In a large pot over medium heat, saute TVP, onion, and garlic in oil until onion is tender and TVP is evenly browned. Season with salt, pepper, half of the chili powder, half of the cumin, half of the cayenne pepper, and cinnamon. Add honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring occasionally, for 45 minutes.
  • Sprinkle the remaining chili powder, cumin, and cayenne pepper over the chili and simmer for 15 minutes. Ladle into bowls, top with green onions, cilantro, and a dollop of sour cream before serving.

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