Hearty Vegan Chili

• 1 cup dry TVP or 1 package vegan
crumbles (optional)
• 1 tablespoon vegetable oil
• 1 large onion, coarsely chopped
• 1 28-ounce can diced tomatoes
• 1 small can tomato paste
• 1 jalapeño pepper, minced (optional)
• 3 tablespoons chili powder (or more
to taste)
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• Black pepper to taste
• ½ cup vegetable broth
• 2 carrots, chopped
• 1 bell pepper, chopped
• 2 15-ounce cans of beans drained and
rinsed (kidney, black, pinto, etc.), add
a third can of beans if not using vegan
crumbles or TVP
• 1 cup frozen corn
• 1 zucchini, chopped
1. If using TVP, start by heating a few teaspoons of vegetable oil in a large skillet. Add the
TVP and toast over medium-high heat, stirring constantly for about 3 minutes. Toasting the
TVP will give the texture a bit more of a bite and keep it from getting soggy. Bring 1 cup of
water or vegetable broth to a boil and pour over the TVP. Set aside.
2. In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion
and cook for about 2 minutes. Next add the diced tomatoes, tomato paste, jalapeño (if
using), chili powder, ground cumin, garlic powder, Italian seasoning, salt, and pepper
and allow to cook for about 5 minutes.
3. Add the broth, soaked TVP or vegan crumbles (if using), carrots, and bell pepper.
Cover and turn down heat. Simmer for 30 minutes.
4. Add the beans, corn, and zucchini and simmer uncovered for an additional 30 minutes.
5. Adjust seasoning to taste and serve with rice or pasta and top with vegan sour cream,
if desired.

Serves 8