This vegan TVP chili sin carne is so smoky and delicious. It's packed with protein and fiber, making this the perfect healthy vegan dinner. TVP chili is a great dish to make ahead too! The flavors really enhance as it rests in the fridge.
3chipotle chili peppers plus 2 tablespoon adobo sauceroughly chopped
114 ouncecan of kidney beansrinsed and drained
114 ouncecan of black beansrinsed and drained
114 ouncecan of chopped tomatoes
1cupcorn kernelsfresh, canned or frozen
In a large bowl pour the hot water over the TVP. Add the liquid smoke, chili powder, cumin and tomato puree. Set aside.
Heat the oil in a large pot over medium heat. Saute the onion and red pepper for 5 minutes. Add the garlic and saute for a further minute.
Add TVP mixture, chipotle chilies (and sauce) to the onions and saute for two minutes.
Add the kidney and black beans. Pour in the tomato sauce and hot water. Stir in the corn kernels. Put the lid on the pot, reduce the heat and allow the chili to simmer for 20 minutes, or until it's thickened. see note 1
If the chili is not as thick as you like it, take the lid off the pot and simmer over low heat for an additional 5 minutes.
Nutritional information provided is not inclusive of toppings.
Allow the chili to cool to room temperature. Place it in an airtight container and refrigerate for up to 3-4 days.
Once it has cooled, transfer it to a freezer-safe container. Leave a bit of space for expansion. Freeze for up to 2-3 months. To reheat, thaw in the chili the refrigerator overnight and then reheat it on the stove or in the microwave.