Vegetarian

Vegan Chili with TVP is for Soup.

Vegan Chili with TVP takes 5 minutes to prepare.

Vegan Chili with TVP takes 30 minutes to cook.

Vegan Chili with TVP makes 8 servings.

The ingredients for Vegan Chili with TVP are:

1 small onion, diced
1 28-oz can diced tomatoes with juices
2 T chili powder, or to taste
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 15-oz can black beans, drained and rinsed (or 2 cups drained homemade beans)
1 15-oz can pinto beans, drained and rinsed (or 2 cups drained homemade beans)
1 c frozen yellow corn
1 T ketchup
1 T mustard
1 tsp pure maple syrup
1 tsp curry powder
1 T vegetarian Worcestershire sauce (if not concerned with vegetarian-ness of the recipe, standard is fine)
1.5 cups TVP
1.5 c vegetable broth
salt to taste
pepper to taste
cayenne powder to taste
hot sauce to taste

Here is how you make Vegan Chili with TVP:

Line a medium pot with a thinl ayer of water. Add the onion and cook over medium heat until transulcent and most of the water has evaporated, about 3 minutes.Add tomatoes with their juices, chili powder, cumin, oregano, and garlic, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 30-45 minutes, until the liquid has reduced slightly.Add beans, corn, ketchup, mustard, maple syrup, curry, and Worcestershire sauce, stirring to combine.Cover and turn off heat, but leave on the stove to keep warm.Combine TVP with broth in a bowl, then add to the chili, stirring to combine. Set aside uncovered for 10 minutes. Add seasonings to taste (salt, pepper, cayenne, hot sauce, etc.)Garnish with yogurt, sour cream, onions, or Frito's. To keep vegan, use vegan versions of the above dairy products. Serving Size:?Serves 8

The nutritional information for Vegan Chili with TVP is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 215.1

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 454.0 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 11.6 g
• Protein: 17.5 g

The dietary needs meet for Vegan Chili with TVP is Vegetarian