Vegan feels carnivorous with this chili recipe

FIT Staff
Jan 10, 2014

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.

Vegan Chili

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.

 

Comments

NHL

Thank you so much for posting Vegan recipes!!! I was just telling my husband this morning that I need to find a really good Vegan chili recipe - and bam! You post one up. Thank you!