As a newbie vegan, I still crave some of my old favorite carnivorous foods like a big bowl of meaty chili.
I used to love my chili made with tons of ground beef and beans.
For this vegan chili, I used a combination of Textured Vegetable Protein (TVP), quinoa and pearl barley to mimic the mouth feel you get from ground beef.
Normally, I would use a vegetarian meat crumble, but I wanted this to be less processed.
Also, I used dried beans for this, instead of my go-to canned chili beans.
By using a crockpot, there is no need to soak the beans the night before.
This recipe makes about 8 servings that are roughly around 200 calories per bowl.
2 cups small red beans or kidney beans, dry
1 medium sized onion, chopped
2 cloves garlic, chopped
1/2 cup TVP
1/4 cup pearl barley
1/4 cup quinoa
3 28-ounce cans diced tomatoes (I prefer Muir Glen Fire Roasted)
4 tablespoons chili powder (or more, I like a lot)
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
*Optional: 1-2 cups water, vegetable broth or tomato juice if looks too thick.
Combine all ingredients in crockpot and cook on low for eight hours.
NOTE: Due to the dry beans the cooking time cannot be reduced.