JL’s Tomato-Less TVP Chili
Ingredients:
- 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
- Add one cup of vegetable stock to one cup of dry TVP and let absorb for 20 minutes.
- Heat olive oil, onion, garlic and banana pepper over medium heat for 3 - 5 minutes.
- Add TVP and saute for 10 minutes.
- 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.
- Serve with a dollop of vegan sour cream.
Adapted from TomatoLess Chili. Makes 4 cups of chili.

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