Wicked Good Veggie Chili

Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• 1 tablespoon honey
• 1 onion, chopped
• 1 teaspoon ground black pepper
• 1 bunch green onions, chopped
• 1 green bell pepper, chopped
• 2 teaspoons ground cumin
• 6 cloves garlic, minced
• 2 teaspoons chili powder
• 2 carrots, finely chopped
• 2 teaspoons ground cayenne pepper
• 1 bunch cilantro, chopped
• 2 (12 ounce) cans kidney beans with liquid
• 2 (12 ounce) cans diced tomatoes with juice
• 1 (8 ounce) container dairy sour cream
• 2.5 tablespoons olive oil
• 0.5 cup texturized vegetable protein (TVP)
• 0.25 teaspoon cinnamon

Recipe Instructions

Step 1

Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.

Step 2

Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.

Step 3

Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.