Champion Chili
  • 1cup dry textured vegetable protein or 1 package vegan ground meat (try Beyond MeatTofurky, or Gimme Lean) (optional), TVP
  • 1tablespoon vegetable oil
  • 1 large onioncoarsely chopped
  • 1 28-ounce can diced tomatoes
  • 1 small can tomato paste
  • 1 jalapeno pepperminced (optional)
  • 3tablespoons chili powderor more to taste
  • 2teaspoons ground cumin
  • 2teaspoons garlic powder
  • 2teaspoons Italian seasoning
  • 1teaspoon salt
  • Black pepper to taste
  • ½cup vegetable broth
  • 2 carrotschopped
  • 1 bell pepperchopped
  • 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.
  • 1cup frozen corn
  • 1 zucchinichopped
  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.