Healthy Vegan Chili

[Guest guest]

Healthy Vegan Chili

Source: Recipzaar, adapted from the website for Physicians Committee

for Responsible Medicine.

 

 

1/2 cup boiling water

1/2 cup GF textured vegetable protein

1 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1/2 orange bell pepper (capsicum), chopped

2 cloves garlic, minced

1/2 cup water -OR- vegetable stock

one 19 ounce (540 g) can mixed beans

one 19 ounce (540 g) can kidney beans

two 19 ounce (540 g cans whole tomatoes, sliced,juice included

1 cup fresh -OR- frozen corn

1 jalapeno pepper, sliced (optional)

1 to 2 teaspoon chili powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

salt

pepper

1/4 teaspoon cayenne (-OR- more for spicier beans)

 

 

1. Pour the boiling water over the TVP and let stand until softened.

 

2. Braise the onion, bell peppers (capsicum) and garlic in water until

onion is clear, then add remaining ingredients, including TVP.

 

3. Simmer for at least 30 minutes.

 

 

Serves 10.