No Meat Zone Recipes: Vegan JL’s Tomato-Less TVP Chili

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JL’s Tomato-Less TVP Chili

  • 1 c TVP
  • 1 c vegetable stock
  • 1T olive oil
  • 1/2 large red onion, diced
  • 2 cloves garlic
  • 1 banana pepper
  • 2 T chili powder
  • 2 T brown rice flour
  • 1 t salt
  • 1 t cumin
  • 3 cups warm water
  • Paprika for color
  1. Add one cup of vegetable stock to one cup of dry TVP and let absorb for 20 minutes.
  2. Heat olive oil, onion, garlic and banana pepper over medium heat for 3 - 5 minutes.
  3. Add TVP and saute for 10 minutes.
  4. Add chili powder, brown rice flour, salt (you may want more salt so taste it as it’s cooking, cumin, water and paprika. Bring to a boil and then simmer for 20 minutes.
  5. Serve with a dollop of vegan sour cream.

Adapted from TomatoLess Chili. Makes 4 cups of chili.

JL | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. Follow JL on her blog and Facebook.

Photo credit: JL Goes Vegan

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