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SOUPS AND STEWS

VEGAN CHILI WITH TVP

BY NUTS & TWIGS

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This one-pot hearty vegan chili is packed with beans, vegetables, spices, and a satisfying meaty texture, making it the ultimate comfort meal.

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This vegan chili contains a variety of ingredients to ensure a rich, full-bodied flavor and a satisfying, meat-like texture in a plant-based dish.

Ingredients

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In a large pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Sauté for about 5 minutes until it becomes translucent.

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Add the minced garlic and jalapeños, and sauté for another 2 minutes until fragrant.

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Stir in the tomato paste and minced chipotle peppers until the tomato paste darkens slightly.

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Sauté the spices for about one minute. Add some beer to deglaze the pot and mix it all together until the beer has evaporated.

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Combine crushed tomatoes, vegetable broth, beans, red lentils, sugar,  Worcestershire sauce, cocoa powder, and salt in a pot. Bring to a boi then simmer for 60 minutes.

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Add the TVP, lime, cilantro, and masa harina (if using) to thicken the soup. Add the masa harina one tablespoon at a time, up to three tablespoons.

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Enjoy! Garnish your chili with green onions, spicy pickled jalapeños or onions, cilantro, lime, vegan shredded cheese, vegan sour cream, avocado, or crunchy tortilla chips.

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This chili is great as a topping for baked potatoes, nachos, or vegan hot dogs or as a filling for burritos, quesadillas, or tacos.