Champion Chili

clasalaDinner, Recipes1 Comment


Champion Chili
Votes: 3
Rating: 5
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Rate this recipe!
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Servings
8
Servings
8
Champion Chili
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
  • 1 cup dry textured vegetable protein or 1 package vegan ground meat (try Beyond Meat Tofurky, or Gimme Lean) (optional), TVP
  • 1 tablespoon vegetable oil
  • 1 large onion coarsely chopped
  • 1 28-ounce can diced tomatoes
  • 1 small can tomato paste
  • 1 jalapeno pepper minced (optional)
  • 3 tablespoons chili powder or more to taste
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • Black pepper to taste
  • ½ cup vegetable broth
  • 2 carrots chopped
  • 1 bell pepper chopped
  • 2 15-ounce cans of beans drained and rinsed (kidney black, and pinto are good choices). Add a third can of beans if not using vegan ground meat or TVP.
  • 1 cup frozen corn
  • 1 zucchini chopped
Servings:
Units:
Instructions
  1. If using TVP, start by heating a few teaspoons of vegetable oil in a large skillet. Add the TVP and toast over medium-high heat, stirring constantly for about 3 minutes. Toasting the TVP will give the texture a bit more of a bite and keep it from getting at all soggy. Bring 1 cup of water or vegetable broth to a boil and pour over the TVP. Set aside.
  2. In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and cook for about 2 minutes. Next add the diced tomatoes, tomato paste, jalapeno (if using), chili powder, ground cumin, garlic powder, Italian seasoning, salt, and pepper and allow to cook for about 5 minutes.
  3. Add the broth, soaked TVP or vegan ground meat (if using), carrots, and bell pepper. Cover and turn down heat. Simmer for 30 minutes.
  4. Add the beans, corn, and zucchini and simmer uncovered for an additional 30 minutes.
  5. Adjust seasoning to taste and serve with rice or pasta and top with vegan sour cream, if desired.
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