Vegan Chili

This basic recipe is so easy and can be modified any way that you want! Almost anything can go into chili! It's extremely filling and will provide leftovers for days.

Ingredients:

2-3 cans of beans of your choice; we used black beans, refried beans, and red kidney beans
1 onion
1-2 bell peppers
jalepeno peppers if you like it spicy
Either 1-2 large ripe tomatoes or many small ones, or a can of stewed tomatoes
1 potato
1 cup of textured vegetable protein
2 carrots
1 teaspoon of chili powder
1 tablespoon of garlic
dash of mixed seasonings, my favorite is 21 season salute at Trader Joe's
1 tablespoon of cumin powder
dash of turmeric if you choose
1 teaspoon sea salt
fresh herbs like cilantro & parsley
olive oil

Instructions:

Chop up everything. Sauté onions and potatoes in a bit of olive oil (just enough to coat the bottom of your pan). Add other veggies that you want browned.

Add TVP with a bit of water to moisten it to a large pot, and pour in cans of beans (including the liquid), with veggies, and add sautéed veggies too. Cook on medium heat. Stir often to allow the TVP to cook fully and absorb the liquids. It will expand. It will also take on the flavors of everything you're cooking it with. Add seasonings and garlic and continue to stir every few minutes while cooking on a low-medium heat. Allow to cook on low for about a half hour, occasionally checking on it to stir. Once it's all fully cooked, allow to cool before eating. Enjoy!