Instructions

Heat the oil in a large pot and saute onions over medium heat for 5 minutes. Add the garlic and cook for another 30 seconds. Pour in the broth, beans, TVP, chili, cocoa powder, cayenne and paprika. Let simmer for 20 minutes and add salt to taste. Best served with Millet “Cornbread.”

As the temperature drops and sweater season kicks in, there are few dishes as comforting as a warm bowl of chili. Three kinds of beans and a hefty serving of TVP give this meal the fullness factor and smokey, spicy flavors will warm you right up.

This recipe is pantry-friendly, so you probably have all (or most) of these items on hand, and it takes just 30 minutes to whip up. Perfect for a weekday meal!

Vegan Chili with TVP

Ingredients:

• 1 ¼ cup Anthony’s Goods Textured Vegetable Protein (TVP)
• 1 15-ounce can kidney beans
• 1 15-ounce can pinto beans
• 1 15-ounce can black beans
• 2 15-ounce cans fire-roasted tomatoes
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 red onion, chopped
• 4 cloves garlic, minced
• 3 tbsp Anthony’s Goods Organic Cocoa Powder
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• Salt to taste

Directions:

1. Heat the oil in a large pot and saute onions over medium heat for 5 minutes. Add the garlic and cook for another 30 seconds.
2. Pour in the broth, beans, TVP, chili, cocoa powder, cayenne and paprika. Let simmer for 20 minutes and add salt to taste.
3. Best served with Millet “Cornbread.”

Serves: 5-6 people

Prep time: 5 minutes

Total time: 30 minutes