Ultimate Wholesome Vegan Chili
Discover a delightful twist on traditional chili with this Ultimate Wholesome Vegan Chili! Packed with nutritious beans, colorful peppers, and aromatic spices, this dish offers a rich and hearty flavor without the meat. It's perfect for meal prep, gatherings, or a cozy night in. The inclusion of textured vegetable protein boosts protein content while keeping it completely plant-based. In just one pot, you can create a satisfying and healthy meal that even the pickiest eaters will love. This chili is not only delicious but also a powerhouse of vitamins and minerals, making it a guilt-free indulgence that's sure to become a family favorite!
10
Servings
180
Calories
20
Ingredients
Ingredients
boiling water
1/2 cup (Boiling)
textured vegetable protein
1/2 cup (N/A)
onion
1 (chopped)
green bell pepper
1/2 (chopped)
red bell pepper
1/2 (chopped)
yellow bell pepper
1/2 (chopped)
orange bell pepper
1/2 (chopped)
garlic
2 cloves (minced)
water or vegetable stock
1/2 cup (N/A)
mixed beans
1 (19 ounce) can (drained and rinsed)
kidney beans
1 (19 ounce) can (drained and rinsed)
whole tomatoes
2 (19 ounce) cans (sliced, juice included)
fresh or frozen corn
1 cup (N/A)
jalapeno pepper
1 (sliced (optional))
chili powder
1-2 teaspoons (N/A)
dried oregano
1 1/2 teaspoons (N/A)
ground cumin
1 1/2 teaspoons (N/A)
salt
to taste (N/A)
black pepper
to taste (N/A)
cayenne pepper
1/4 teaspoon (or more for spicier chili)
Instructions
1
In a small bowl, pour the boiling water over the textured vegetable protein (TVP) and let it stand for about 10 minutes or until softened. Stir occasionally to ensure all pieces are hydrated.
2
In a large pot or Dutch oven, heat water or vegetable stock over medium heat. Add the chopped onion, bell peppers, and minced garlic. Sauté for about 5-7 minutes or until the onions become translucent and the peppers are slightly tender.
3
Once the vegetables are ready, stir in the hydrated TVP and continue to sauté for an additional 2 minutes.
4
Add the mixed beans, kidney beans, whole tomatoes (with juice), corn, sliced jalapeno (if using), chili powder, dried oregano, ground cumin, cayenne pepper, salt, and black pepper to the pot.
5
Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for at least 30 minutes, stirring occasionally to prevent sticking. For best flavor, allow it to simmer longer if time permits.
6
Taste and adjust seasoning as needed before serving. Enjoy your Ultimate Wholesome Vegan Chili hot, garnished with your favorite toppings, such as fresh cilantro, avocado, or lime juice!
Nutrition Information
4g
Fat
30g
Carbs
9g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Ultimate Wholesome Vegan Chili?
It is a nutritious, plant-based twist on traditional chili packed with beans, colorful peppers, and aromatic spices.
Is this chili recipe vegan?
Yes, the recipe is completely plant-based and vegan-friendly.
What is TVP in this recipe?
TVP stands for textured vegetable protein, which is used to boost the protein content and provide a hearty, meat-like texture.
How do I prepare the TVP?
Pour 1/2 cup of boiling water over 1/2 cup of TVP and let it stand for about 10 minutes until softened.
How many servings does this recipe make?
This chili recipe yields approximately 10 servings.
Is this recipe gluten-free?
Yes, according to the tags, this recipe is gluten-free.
How long should the chili simmer?
The chili should simmer for at least 30 minutes, though simmering longer can enhance the flavor.
Can I use frozen corn?
Yes, you can use either 1 cup of fresh or frozen corn for this recipe.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
How much protein is in each serving?
Each serving provides about 9 grams of protein.
Is this chili spicy?
The chili has a mild heat from chili powder and cumin, which can be increased with the optional jalapeno and cayenne pepper.
What types of bell peppers are used?
The recipe calls for half of a green, red, yellow, and orange bell pepper each.
How much fiber is in a serving?
There are 6 grams of fiber per serving.
Can I use this recipe for meal prep?
Yes, it is perfect for meal prep as it stores well and the flavors develop over time.
What kind of beans are used?
The recipe uses one 19-ounce can of mixed beans and one 19-ounce can of kidney beans.
Do I need to drain the canned tomatoes?
No, the tomatoes should be used with their juice included.
How much fat is in this chili?
Each serving contains 4 grams of fat.
What spices are required?
You will need chili powder, dried oregano, ground cumin, cayenne pepper, salt, and black pepper.
Does this recipe contain added sugar?
No, this recipe contains no added sugar.
Can I use water instead of vegetable stock?
Yes, you can use either water or vegetable stock to sauté the vegetables.
How do I sauté the vegetables?
Sauté the onion, peppers, and garlic in water or stock for 5-7 minutes until the onions are translucent.
What are recommended garnishes?
Recommended toppings include fresh cilantro, avocado, or lime juice.
How many cans of tomatoes are needed?
The recipe requires two 19-ounce cans of whole tomatoes.
How can I make the chili spicier?
You can add more than 1/4 teaspoon of cayenne pepper or include the optional sliced jalapeno.
Is this a one-pot meal?
Yes, the entire dish is prepared in one large pot or Dutch oven.
What is the carbohydrate content per serving?
Each serving contains 30 grams of carbohydrates.
How much garlic is used?
The recipe uses 2 cloves of minced garlic.
How long does the initial veggie sauté take?
It takes about 5 to 7 minutes for the vegetables to become tender.
Is this recipe suitable for picky eaters?
Yes, it is a satisfying and healthy meal designed to be loved by even the pickiest eaters.
Why should I stir the chili while it simmers?
Stirring occasionally prevents the ingredients from sticking to the bottom of the pot.