Vegan-Licious Chili

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 tablespoon olive oil
1 medium/large onion, chopped
3 cloves garlic, minced
2 jalapenos or habaneros--depends on how spicy you like it, finely chopped
1 of each red, yellow, and orange pepper (b/c all the colors are pretty!), coarsel
2 cans red beans, 2 cans pinto beans, drained and rinsed
2 cups vegetable broth (depends how thick you like your chili)
1 cup TVP (textured vegetable protein) (again, your call on the thickness)
1/4 cup chili powder
1 tablespoon cumin
1 tablespoon cilantro
1 teaspoon cayenne pepper
salt and pepper to taste


Saute onions in oil over medium-high heat until translucent
Add garlic and peppers and continue sauteing for about 5-10 minutes
Add beans and tomato sauce, mix it all together, lower heat to medium
Add seasonings to desired taste
Add TVP and broth to desired thickness (it will continue to thicken)
Let it simmer on low at least 1/2 hour, stirring occasionally.
Eat and enjoy! It's even better the next day, and it freezes very well!


I've been toying with an idea of writing a cookbook and I've been thinking about themes. My best idea is One-Pot/One-Pan Vegan Comfort Foods. Why that theme, you ask? C'mon now, think about who you're dealing with. One-Pot/One Pan = easier cleanup (OCD girl) and Comfort Foods, again, c'mon now, think about who you're dealing with! (And yeah, I know if I actually do a cookbook, I'll need to have more precise measurements.)

So I've been playing with my Vegan Chili recipe for years, long before I ever even imagined that my life would take this path, and I actually wrote it down a while back! So here it is:





Thursday, February 18, 2010 - 5:31am


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