Vegetarian Chili with TVP
- 1 c. tvp
- 1/4 c. nutritional yeast
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 onion chopped
- 1-2 jalapeno peppers chopped
- 1 Tbs lime juice
- 1 28 oz. can of diced tomatoes
- 1 12 oz. can of tomato sauce
- 2 large poblano peppers
- 1/4 raisins or dried cranberries
- 1 can of black beans
- 1 c. corn, fresh if possible, but frozen will do
- 1-2 oz of dark chocolate
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- salt and pepper to taste
I use nutritional yeast as well as other spices to infuse some flavor into the tvp. Nutritional yeast , a staple for any vegan pantry, comes in handy for making a lot of dishes like vegan mac and cheese. If you don't have nutritional yeast, you can use salt, but the nutritional yeast also supplies a nice nutty flavor.
Rehydrate TVP with a ratio of 1 part hot/boiling water: 1 part tvp. In a bowl, mix dried tvp with nutritional yeast, chili powder and cumin. As we said above, adding spices to the tvp helps give flavor. Boil 1 cup water on stove top or in microwave. Pour boiling water into bowl and stir into tvp. Allow to sit for 15 - 30 minutes until tvp is hydrated.
Saute tvp. Mix hydrated tvp with chopped onion and diced jalapeno. Saute in 1 Tbs of olive oil until crispy. Add lime juice and continue to cook for another minute until lime juice is basically evaporated.
Roast poblano peppers on gas stove top or under broiler until skin is charred. Peel charred skin away and roughly chop into 1/2" squares.
Add tomatoes and cook down. Combine tvp mixture with cans of tomato, chopped poblano peppers and raisins in a soup pot, bring to a boil and lower to simmer until tomatoes cook down about 20 minutes.
Quickly roast corn. If you are using frozen corn, char quickly under broiler while chili is cooking. Place frozen corn on a baking sheet and broil until charred and crispy about 15 minutes. You can skip this step if you want, but the corn will be mushy. Corn on the cob can be quickly roasted over gas burner.
Season chili to finish. Once tomatoes have cooked down, add corn, chocolate and remaining spices. Season to taste. I also add a bit of pomegranate syrup if I feel like the chili needs a bit more sweet.
I like to garnish with a dollop of sour cream and shredded cheddar cheese and serve with corn bread. Fresh Jalapeno slices and cilantro make an excellent vegan garnish.
No animals where hurt during the making of this dish, except my dog who felt emotionally abused because I wouldn't let her chomp on the corn bread. Oh well.