Hearty Vegan Chili Recipe for a Delicious Dinner
Are you looking for a flavorful and nutritious meal that’s perfect for a busy day? This vegan chili recipe is just what you need! Made with inexpensive dried beans and textured vegetable protein (TVP), it’s a cost-effective and satisfying option.
The Magic of TVP
TVP, made from defatted soy flour, has a meaty flavor and texture that’s similar to ground beef. It’s a great alternative to traditional meat and can be found in bulk bins at most natural food stores.
Preparing the Chili
To start, combine 1/2 cup each of dried black beans, pinto beans, and navy beans in a mixing bowl. Rinse and drain the beans, then cover them with water and let them soak for several hours or overnight.
Sautéing the Aromatics
Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat. Add 1 chopped onion and 1/2 chopped bell pepper and sauté until the onion is translucent and soft, about 5 minutes. Then, add 1 minced garlic clove, 1 teaspoon ground cumin, 1 1/2 teaspoons paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon dried sage, 1 teaspoon dried oregano, and a pinch of cayenne. Sauté for another 2 minutes, stirring constantly, until the garlic is soft and the spices are fragrant.
Assembling the Chili
Scrape the onion and spice mixture into a medium-size slow cooker. Drain the soaked beans and add them to the slow cooker along with 1/2 cup uncooked lentils, 1 cup dried TVP granules, and 1 (6-ounce) can salt-free tomato paste. Add 5 cups of boiling water and stir until everything is combined and there are no lumps of tomato paste.
Cooking the Chili
Cover the slow cooker and cook on high for 5 hours or on low for 8 hours, until the beans are tender. If you’re around, give the chili a stir or two during the day to ensure even cooking.
Seasoning and Serving
When the chili is done, stir in 1 teaspoon salt (or to taste) and freshly ground black pepper. Serve hot and enjoy!
Variation: “Picky Chili”
If you have a picky eater at home, don’t worry! You can easily modify this recipe to suit their tastes. Simply omit the onions and peppers, and adjust the level of spiciness to their liking. This “Picky Chili” version is sure to be a hit!
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