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“This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.”
Healthy Vegan Chili
4 recipe photos
READY IN:45mins |
SERVES:10 |
UNITS:US |
Ingredients Nutrition
- 1⁄2 cup boiling water
- 1⁄2 cup textured vegetable protein
- 1 onion, chopped
- 1⁄2 green pepper, chopped
- 1⁄2 red pepper, chopped
- 1⁄2 yellow pepper, chopped
- 1⁄2 orange bell pepper, chopped
- 2 cloves garlic, minced
- 1⁄2 cup water or 1⁄2 cup vegetable stock
- 1 (19 ounce) canmixed beans
- 1 (19 ounce) can kidney beans
- 2 (19 ounce) cans whole tomatoes, sliced,juice included
- 1 cup fresh corn or 1 cup frozen corn
- 1 jalapeno pepper, sliced (optional)
- 1 -2 teaspoon chili powder
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons ground cumin
- salt
- pepper
- 1⁄4 teaspoon cayenne (more for spicier beans)
Directions
- Pour the boiling water over the TVP and let stand until softened.
- Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
- Simmer for at least 30 minutes.
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Healthy Vegan Chili