|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 12g||43%|
|Total Sugars 9g|
|Vitamin C 22mg||110%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Create a delicious pot of homemade vegetarian chili with beans. The recipe includes a generous amount of TVP (textured vegetable protein) to give it a chewy and "meaty" texture. It's an ideal vegetarian main for chilly days when you want a hearty and filling meal for your family.
This vegetarian chili recipe begins with dried kidney beans, though you can use black beans or a combination of beans. Since they're dry, you will need to let them soak for at least six hours, but overnight is best. On chili day, cook the beans while putting together the rest of the ingredients. A combination of garlic, chile pepper, chili powder, cayenne, coriander, and cumin flavor the tomato-based chili wonderfully. It may take some time to make, but one taste will ensure you that this homemade chili is worth every minute of your effort.
While the homemade vegetarian chili recipe calls for TVP, it also works great with TSP (textured soy protein). Top it with shredded vegan cheese, crackers, or chopped scallions, and enjoy the chili with homemade bread for a complete meal.
2 cups dried kidney beans, or black beans
8 cups water
1 cup hot vegetable broth
1 cup TVP (textured vegetable protein)
2 bay leaves
1/4 cup olive oil
2 medium onions, diced
4 cloves garlic, minced
1 green or red chile pepper, minced
1/2 teaspoon cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon chili powder
1 (28-ounce) can diced or crushed tomatoes
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
In a large soup pot or stockpot, soak the beans in water for at least 6 hours or overnight. Retain the soaking water.
Bring beans and water to a slow simmer. Allow them to cook for at least 1 hour.
In a small bowl, combine hot vegetable broth with TVP and bay leaves. Allow to sit for 5 to 10 minutes.
In a separate large soup pot or stockpot, add olive oil and sauté onions, garlic, and chile pepper for 3 to 5 minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander, cumin, and chili powder. Stir well to combine.
Add cooked beans, tomatoes, and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.
Taste and adjust seasonings, and remove the bay leaves before serving. Enjoy.