Vegan Chili

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 235.2

Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 769.7 mg
Total Carbs: 34.8 g
Dietary Fiber: 13.8 g
Protein: 17.3 g

View full nutritional breakdown of Vegan Chili calories by ingredient

Introduction

Classic chili veganized with TVP (textured vegetable protein).
Stovetop and Instant Pot instructions. Classic chili veganized with TVP (textured vegetable protein).
Stovetop and Instant Pot instructions.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 12

Ingredients

2 Tbsp. Olive oil

1 Large White Onion, diced

5 Cloves Fresh Garlic, minced

6 Cups tomato juice

1 C water

1 Tbsp. + 1 tsp. Chili Powder

1 t garlic powder

1/2 t cumin

1 t pink, or sea salt

dash pepper

2 C TVP, (see blog post for more info)

7 Cups hydrated kidney beans, (canned or presoaked)

2 Cans diced tomatoes

Directions

In a large pot (at least 6 Qt), or Instant Pot, saute onion until softened and slightly translucent. Add minced garlic and saute for another minute. Remove from heat. Add tomato juice and spices. Using and immersion blender, puree the onions and garlic, until smooth and juice is more like a sauce.
Next, add the rest of the ingredients.
If cooking in an Instant Pot, secure lid and press Soup button. Use the timer keys to set it for 7 minutes. Come back when it's done - use time to make cornbread! (Recipe here!)
If cooking on a stove top, bring chili to a boil, and then reduce heat. Allow chili to simmer for about 45 minutes, stirring occasionally. Chili is done when beans are very tender, and flavors are fully blended.
Serve with choice of hot sauce if you like it with heat.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user RAIESHADAZ.