Posted by: Sylvia, aka Shucky | April 16, 2011

My Delicious Vegan Chili

I’m taking a crockpot full of this to a potluck later today, so thought I would post this while I’m at it. It’s yummy…but mild enough for the most sensitive tummy.

1 c. TVP granuals

2 c. vegan broth

1 t. soy sauce

1 t. hot sauce

Pour the hot broth over the TVP granules and mix in the sauces, then let the mixture soak until the liquid is absorbed, about 20 minutes.

Meanwhile, into a crockpot put:

4 onions, chopped into medium chunks

3 cloves garlic

3 T. olive oil

Let the onions cook on high for 30 minutes, then add:


3 c. tomato puree

4 c. cooked red kidney beans (a 28-oz tin will do)

1 T. chili powder

1 T. cumin powder

1/2 t. cilentro

(1/4 c. tahini or peanut butter)

Let this cook on low heat for several hours.

You can spice this up all you want, and omit the tahini if you are sensitive to seeds and nuts; I just find it adds a little richness to the pot while boosting the protein content.

If you like Texas Hash, an hour or so before serving add:

2 green peppers, chopped into medium chunks

1 c. uncooked rice

When the rice is cooked, it’s ready to serve. Oh, yum!!!


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