Vegan-Licious Chili
By: Laura Jill
Published: Thursday, February 18, 2010 - 5:31am

Ingredients




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
1 can (28 oz) tomato puree or crushed tomatoes
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

Preparation

1 Saute onions in oil over medium-high heat until translucent 2 Add garlic and peppers and continue sauteing for about 5-10 minutes 3 Add beans and tomato sauce, mix it all together, lower heat to medium 4 Add seasonings to desired taste 5 Add TVP and broth to desired thickness (it will continue to thicken) 6 Let it simmer on low at least 1/2 hour, stirring occasionally. 7 Eat and enjoy! It's even better the next day, and it freezes very well!

About


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:
(AS PRINTED ABOVE)