Saturday, February 4, 2012

Hearty Vegan Chili

Refreshing, Light, Low Fat and TASTY!  A win win win situation!
Makes 4 Servings
Complexity Level: Easy
Total Time:  20 minutes
Hearty Vegan Chili
What You Need:
1 cup dried TVP
2 cups Water
1 cup Vegetable Stock
1 can Kidney Beans
4 Roma Tomatoes, diced
1/2 cup Raisins
1 Leek, sliced thin
1 Jalapeno, remove seeds and white vein then chop
1/2 Yellow Onion, finely chopped
1/4 tsp Cinnamon
1/2 tsp Ground Black Pepper
1 tsp Dried Onion
2 tbsp Chili Powder
1 tsp Garlic Powder
1 1/2 tsp Salt

To start, add the TVP, 1 cups of water, 1/2 cup tomato paste, 1 cup vegetable stock, and salt to a sauce pan and bring to a simmer.  Continue to stir to help break up the tomatoe paste and cook the TVP.

In a small bowl, whisk the remaining spices with the last cup of water, then add it to the pot stiring to combine.

Let this simmer for 3-4 minutes.  Add the Leek, Jalapeno, tomatoes, beans, and raisins and stir.  Let this simmer 10-15 more minutes then serve.

I served this with freshly sliced avocado on top.  The creaminess of the avocado balanced the hot spoicy chili and tasted just perfect! 

If not a vegan, this recipe is great with cheddar cheese and ground beef added!  Simply brown the ground beef and onions with the jalapeno.  Next add only 1 cup of water and 2 cups Tomato Sauce as your liquids.  Stir in your seasonings nand add salt and pepper to taste.

I hope you enjoy this hearty and affordable quick feast! 


  1. lol right!? Super simple recipe meets absolutely yummy taste, you just can't go wrong ;) Have a great day!!!

  2. @Rob: Thanks! I loved the contrast in colors too-- and that avocado was just the perfect level of ripeness... I really got lucky and it was fabulous! I hope you have a great start to your week ;)

    Thanks for visiting Bargain Bites!!!


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