Vegginized Chili

The Best Vegan Chili, everyone will die for !

Ah Chili, there is just something about it that makes it irresistible to me. It's just so savory and spicy and always reminds me of a good home cooked meal! One would think creating a chili without the use of ground beef would be an uphill battle, especially if you consider the fact I'm not the biggest fan of lentils, which alot of recipes I have come across have called for. So if you are anything like me, and are not a fan, don't worry this does not use them! So instead of lentils this recipe calls for our dear old friend Texturized vegetable protein, AKA (TVP). TVP is a protein packed soy product that's comparable to ground beef, but no cows are harmed during the process. TVP is what you will find in a lot of the "fake beef" burgers you will find on market shelves as of late, so many of you have probably already tried it without even knowing. You can buy TVP at your local health food store/market and is relatively in-exspensive! Anywho this chili recipe is full of flavor and packed full of protein and nutrition. Try out the recipe below I'm telling you now, you shan't be disappointed.

What you'll need:

Frying Pan

Medium Size Sauce Pan

Large Stock pot with Lid

Mixing Spoons

Measuring Cups and Spoons

Ingredients:

2 Cups Texturized Vegetable Protein (TVP)

1 Green Bell Pepper (Diced)

1 Red Bell Pepper (Diced)

1 Medium Sized Onion (Diced)

Veggie Stock (1/2 cup for TVP) (3 1/2 cup for Chili)

1 1/4 Cup Water

3 Tblsp Olive Oil

28 oz Can Crushed Tomatoes

1 10oz can of Rotel Original

1 15 oz Can Red Kidney Beans

2 Tsp Miss Dash Chicken Seasoning

1/2 tsp salt and Pepper

Chili Seasonings

1/2 Tblsp seasoned salt

1/2 Tblsp Goya Adobo All purpose seasoning

1 tsp Cumin

1 tsp Garlic powder

2 1/2 Tblsp Chili Powder

1/4 tsp Chipoltle Chili Powder or Cayenne Pepper (optional)

1 Faux Chicken Bullion Cube

1 Tblsp Liquid Smoke

1 1/2 Tblsp Brown Sugar

2 tsp Salt

1 tsp Black Pepper

8-10 Shakes Texas Pete Hot Sauce

Note: If you don't like a very spicy chili, add 1/2 the hot sauce this recipe calls for.

Recipe:

In a medium sauce pan bring 1/2 cup Veggie stock and 1/2 cup water to a rapid boil, then add TVP with Miss Dash Chicken Seasoning. Cook for 3-4 minutes, or until all liquid has been absorbed by TVP, then set aside.

In a Med/High Skillet add Olive Oil, Bell Peppers, and Onion. 1/2 tsp Pepper, and 1/2 tsp Black Pepper. Sweat for a few mins, the add TVP to frying Pan. Stir and continue to fry until onions have become translucent, and peppers are slightly tender.

Add rest of Olive Oil to Stock Pot on Med High Heat. At this point add your Cans of Toms.

Pro-tip: Pour tomatoes over wooden spoon, to minimize splatter.

Next Add the remainder of vegetable stock and 3/4 cup of water, with bulliion cube.

Stir until everything is well incorporated. Now add your TVP mixture and Chili Seasonings, and stir well.

Bring contents of pot to a rapid boil.

Once bubbling turn your heat source down to low and let simmer for 45 mins,

stirring occasionally.

Once 45 Minutes has Passed Add your beans, Hot Sauce, Liquid Smoke, and Brown sugar. Stir til well combined then let simmer for an additional 45 mins.

Serve warm with your favorite style of non-dairy cheese

(follow your heart cheddar is what I used)

Voila you are ready to eat, Enjoy!