Vegan TVP Pinto Bean Chili ~ Oil-Free Optional ~ Vegan

Why TVP Chili?

TVP has been around since the 1960s and, in my opinion, there’s no better plant-based ground beef alternative when you consider both nutritional profile as well as convenience. It’s a great source of protein and fiber while being sustainable and easily accessible. And because TVP is a fully dehydrated soy product it has a very long shelf life. TVP is one of those processed food which is considered not just acceptable but recommended in a whole food plant-based eating plan. Most recipes will have you soak your TVP in some sort of liquid for a few minutes before incorporating it into a recipe. For extra flavor in this recipe, you can soak your TVP in vegan broth instead of water.

Ingredients:

• ½ cup texturized vegetable protein (TVP)
• 1 cup water or vegan broth (for soaking the TVP)
• 1 to 2 teaspoons olive oil (optional)
• ½ cup water or vegan broth (for low or no oil sautéing)
• 1 onion, chopped
• 6 garlic cloves, minced
• 2 carrots, finely chopped
• 1 Anaheim pepper, chopped
• ½ teaspoon salt (optional)
• ½ teaspoon ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• ½ teaspoon ground cayenne pepper
• ¼ teaspoon ground cinnamon
• 2 teaspoons agave or maple syrup
• 1 15.5 oz can pinto beans (with liquid)
• 1 15.5 oz can dark red kidney beans (with liquid)
• 1 1 Lb 12 oz can crushed tomatoes
• 1 cup green onions, finely chopped (optional, for garnish)
• ½ cup fresh cilantro leaves, chopped (optional, for garnish)

Instructions:

1. Place the textured vegetable protein (TVP) in water or broth, and soak 30 minutes. Use this time to prepare your other ingredients. Then press to drain TVP and discard the excess liquid. I like to use a fine mesh strainer for this step.
2. If using oil, heat oil in a large pot over medium heat. If you are making an oil free version of this recipe use 3 Tbsps of water or broth instead of the oil. Whether or not you are using oil, keep extra water or broth next to the stove as you will need to add a little at a time during the next steps.
3. Add onions to the pot and sauté for about 5 minutes or until transparent, adding a little bit of water or broth at a time if the onions begin to stick to the pot.
4. Add TVP and garlic to the onions and sauté for about another minute adding more liquid if necessary.
5. Add pepper and carrots and a bit more liquid. Sauté for 3 more minutes.
6. Add salt, pepper, chili powder, cumin, cayenne, cinnamon and sauté for a few more seconds to bring out the fragrance in the spices.
7. Mix in the beans, crushed tomatoes and agave. Allow mixture to come to a boil then lower heat to medium-low and cook stirring occasionally for 45 minutes.
8. Serve in bowls and garnish with green onions and/or cilantro if desired

MAXIMALIST VEGAN is your place for whole food plant-based recipes for passionate cooks