Meatless Chili

I have a vegan friend who can always be counted on to serve up yummy vegan food. This recipe for vegan veggie chili is an awesomely delicious, extremely wholesome dish. Pairing it with a good homemade cornbread recipe, it becomes a perfect protein meal, alive with color, fiber, taste, and nutrition.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 154 Calories

Ingredients

• 3 cups water
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can lima beans, drained
• 1 ½ teaspoons garlic powder
• 1 tablespoon onion powder
• 1 ½ tablespoons chili powder
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 ½ tablespoons ground cumin
• 1 (8 ounce) container firm tofu, drained and cut into 1/2-inch cubes
• 1 ½ cups chopped bell peppers
• 1 ¼ cups drained canned corn kernels
• 1 ¼ cups chopped carrots
• 1 tablespoon TVP-Textured Vegetable Protein-Fortif ADM

Recipe Instructions

Step 1

Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.

Step 2

Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.