Best Tvp Vegetarian Chili Recipes

WICKED GOOD VEGGIE CHILI

Steps:

• Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
• Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.
• Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

TVP VEGETARIAN CHILI

Steps:

• pour enough water to cover the bottom of the pot. cook on medium heat. add onions.
• cut up & add the rest of the vegetables.
• add beans, tvp, corn, & canned tomatoes.
• add water, seasoning, and spices.
• simmer on low-med. for about 20 minutes.

MEAT-LOVERS' VEGETARIAN CHILI

Steps:

• Heat 3 tablespoons olive oil in skillet over medium-low heat. Add bell peppers, poblano peppers, onion, garlic, and jalapeno. Cook and stir until soft, about 15 minutes. Transfer to a slow cooker.
• Combine hot vegetable broth and TVP in a bowl; stir and let sit until liquid is absorbed, about 5 minutes. Add to the slow cooker.
• Place diced tomatoes, kidney beans, black beans, tomato paste, beer, vinegar, soy sauce, lemon juice, chili powder, cocoa powder, seasoned salt, Worcestershire sauce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into the slow cooker. Mix to combine.
• Cook chili on Low for 6 to 10 hours or on High for 4 to 5 hours.

TVP CHILI RECIPE

Steps:

• In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.
• Bring beans and water to a slow simmer. Allow to cook for at least one hour.
• In a small bowl, combine TVP (textured vegetable protein) with hot vegetable broth and allow to sit for five to ten minutes.
• In a separate large soup or stock pan, sauté onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander and cumin and 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.