Healthy Vegan Chili
"This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier."
photo by May I Have That Rec
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
- 1⁄2 cup boiling water
- 1⁄2 cup textured vegetable protein
- 1 onion, chopped
- 1⁄2 green pepper, chopped
- 1⁄2 red pepper, chopped
- 1⁄2 yellow pepper, chopped
- 1⁄2 orange bell pepper, chopped
- 2 cloves garlic, minced
- 1⁄2 cup water or 1/2 cup vegetable stock
- 1 (19 ounce) can mixed beans
- 1 (19 ounce) can kidney beans
- 2 (19 ounce) cans whole tomatoes, sliced,juice included
- 1 cup fresh corn or 1 cup frozen corn
- 1 jalapeno pepper, sliced (optional)
- 1 -2 teaspoon chili powder
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons ground cumin
- salt
- pepper
- 1⁄4 teaspoon cayenne (more for spicier beans)
directions
- Pour the boiling water over the TVP and let stand until softened.
- Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
- Simmer for at least 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is an exceptional recipe! I normally prefer chili with BITE, but this recipe is SO EASY and FLAVORFUL that it is a crowd pleaser! I am not Vegan, nor are the crowds I serve it to, but I have had no complaints on this chili to date and with the TVP, no one even realizes they aren't eating meat! :) Also great on the pocketbook if making chili in quantity. It only takes about $0.45 worth of TVP...way better than the price of ground meat. I have customized it to my preferences...Methods are the same, but here is the ingredient list I use... 1/2 can Veggie Broth 1 c. TVP 1 Onion 1/2 each Gr, Orange, Yellow & Red Bell Peppers 4 cloves Garlic, Minced 1 1/2 can Veggie Broth 1 can Great Norther Beans 1 can Kidney Beans 2 cans Stewed Tomatoes w/Onion/Celery/Pepper 3.5 T Chili Powder 3 T Paprika 1 T Oregano 1 T Cumin 1 t Cayenne 1/2 t White Pepper Salt Pepper -
Very good recipe thanks! I used quinoa in place of tvp and it turned out fab. Even my non vegan bf liked it with a little soy cheese melted on top :) -
Tweaked this recipe a bit, mostly to add heat, but overall this is a great recipe. The fresh corn really makes a difference. Freezes wonderfully, so it's a great way to enjoy fresh summer veggies during chili season. Even my husband and son, both of whom consider a slab of meat to be a "meal," rave about this dish. -
fantastic! Husband said, "I'm having a hard time telling it's not real meat". We're on a vegan diet for 4 weeks trying to get his cholesterol level down. I doubled the TVP which made it more like real chili to us and used dry beans instead of canned, soaking them overnight, then cooking them on the stove for 2 hours, doing a quick drain and adding to the chili. Other than that, I followed the recipe to the T. Delicious. Thanks, Moody. -
This was incredibly delicious and very easy to make! I left out the cayenne and only used about 1/2 t of chili powder, because I am a chicken of spicy foods. It was so yummy! I know I will make it again soon!
see 11 more reviews
RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
.jpg)
