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Chipotle Chili with Textured Vegetable Protein

Author:
Dish Type: Tofu and Tempeh, and other Soy

Ingredients

  • 1.5 cups of Dry Textured Vegetable Protein (TVP)
  • 2 tablespoons Soy Sauce
  • 3, 15oz cans of Black Beans, rinsed
  • 1, 15oz can Diced Tomatoes
  • 1 Chipotle Pepper with 2 tablespoons Adobo Sauce (from a can)
  • 1 tablespoon Canola Oil
  • 1 Onion, diced
  • 1 tablespoon Chili Powder
  • 2 tsp Ground Cumin
  • Juice of 1 juicy Lime
  • Big handful of chopped Fresh Cilantro
  • 1 Avocado, diced
  • Salt and Pepper

Instructions

Boil a cup and a half of water and pour over the TVP in a bowl.  Let stand for 5 minutes.

In a food processor (I suppose you could use a blender), process the chipotle and adobo, the tomatoes, and about a third of the beans until smooth.

Heat the oil in a large pot over medium-high heat.  Add about three quarters of the onion and saute for 3 minutes, until translucent and lightly brown.  Reduce the head and add the chili powder and cumin and saute for another 30 seconds or so, stirring frequently so that it doesn’t burn.  Add the TVP and soy sauce, black beans, and the mixture from the food processor.  Add a cup of water and let everything simmer for about 10 minutes.

While the chili simmers, combine the avocado, the remaining quarter or so of onion, and half the lime juice in a bowl.

Once the 10 minutes are up add half the lime juice and half the cilantro to the chili.  Add salt and pepper until it’s seasoned to your taste, and add more water if necessary to thin it out.  Serve, topped with the avocado mixture and garnished with cilantro.

Read the blog post where this recipe originally appeared: Vegan TVP Chili Recipe

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