Here’s another one that can be thrown together quickly on a weeknight and/or easily tripled and frozen for later! This vegan chili is absolutely PACKED with lean plant-based protein, veggies, vitamins, and fibre. It’s incredibly satisfying and warms you up on cold winter nights. It pairs nicely with a big ‘ol chunk of fresh bread and Superbowl Sunday 😉
I use 1 small jalepeno pepper in this recipe (seeds in) and a touch of chipotle, which is spicy even in small quantities. So if you don’t want much spice, you can cut back on the jalepeno, remove the seeds – they add a lot of heat – or cut out the chipotle. Lots of options to cool it off it spicy chili isn’t your jam.
It’s a long ingredient list but it’s really just 5-10 minutes of chopping, 10 minutes sauteeing veggies, and 10 of simmering. Pot, strainer, knife, spoon, EAT.
What you need:
1 medium white cooking onion, chopped
1 large green pepper, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 small jalepeno pepper, diced
5 cloves garlic, minced
1 x 19oz can kidney beans, drained and rinsed thoroughly
1 Xoz can diced tomatoes, including the juice
1 cup dried TVP, soaked in water and strained and pressed very well (1 cup is the dry volume)
3 tbsp refined coconut oil, or canola oil
1 tsp lime juice
3 tbsp chili powder
1 tsp table salt
½ tsp cocoa powder (yes, cocoa powder)
¾ tsp celery salt
¾ tsp cumin
¼ tsp chipotle
¼ tsp balsamic vinegar
What you do:
1) Chop all your veggies. Heat the oil in a large pot on medium heat, then add veggies. Sautee, stirring frequently to avoid burning, for 10 minutes or until soft. While you’re sauteeing, add the TVP to a large bowl and cover with water (make sure it has enough to soak up to expand the TVP. This happens almost instantly, it’s like a sponge).
2) Add the canned tomatoes to the pot.
3) Strain the TVP – I find the best method is simply to add it to a very fine strainer and squish it in your hand to release the moisture. Get as much water out of it as you can.
4) Strain and rinse the kidney beans, then add them and the TVP to the pot. Add the lime juice, balsamic, cocoa and spices and stir very well.
5) Turn heat to medium-low and simmer for about 10 minutes, stirring occasionally. Serve immediately or cool and then freeze for future meals.
Serves 4 for an average dinner with a chunk of bread
Cost per serving: