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The Best Vegan Chili ever

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Ingredients
  

  • 2 Cups textured proteins any combination of chunks, strips, and ground!
  • 2 tsp soy sauce
  • 1 1/2 cups vegetable broth for Hydrating Textured protein
  • 1 tsp Marmite or Vegemite
  • 1 tbsp Olive Oil
  • 1/2 Large Onion Chopped
  • 1 Green bell Pepper Chopped
  • 2 Chili peppers Chopped
  • 6 cloves Garlic Sliced
  • 1 tbsp tomato paste
  • 1 tbsp chili powder
  • 2 tbsp Cumin
  • 1 tbsp Brown sugar
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 1/2 Cups Vegetable Broth for Chilli
  • 1 can Diced Tomatoes
  • 1 small can Tomato Sauce
  • 1 can Kidney Beans Drained
  • 1 tsp Oregano

Instructions
 

  • Add your textured protein, soy sauce, vegetable broth, water, and marmite to a bowl, cover and rest 30 minutes
  • After rested in a large dutch oven over a medium add olive oil, and once shimmering add onions and cook until soft, then add green pepper and chili pepper, cover and cook for a few moments.
  • Now add textured protein and the remaining broth. Stir then add garlic, tomato paste and stir to cook tomato past for another moment. It will darken slightly.
  • Now add the seasonings, stir, and and the rest of the ingredients except the kidney beans. Cook for about 10 minutes
  • Now add the kidney beans and cook for an additional 20 minutes, stirring regularly and checking levels, you can add vegetable broth about a tbsp at a time as needed.
  • You can serve this cold or hot! Enjoy!!!
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