JL’s Tomato-Less TVP Chili
adapted from TomatoLess Chili
Makes 4 cups of chili
- 1 c TVP
- 1 c vegetable stock
- 1T olive oil
- 1/2 large red onion, diced
- 2 cloves garlic
- 1 banana pepper
- 2 T chili powder
- 2 T brown rice flour
- 1 t salt
- 1 t cumin
- 3 cups warm water
- Paprika for color
Add one cup of vegetable stock to one cup of dry TVP and let absorb for 20 minutes.
Heat olive oil, onion, garlic and banana pepper over medium heat for 3 – 5 minutes.
Add TVP and saute for 10 minutes.
Add chili powder, brown rice flour, salt (you may want more salt so taste it as it’s cooking, cumin, water and paprika. Bring to a boil and then simmer for 20 minutes.
This chili is so flavorful!
I had a second bowl later this week with a dollop of vegan sour cream, courtesy of Bliss Tree and Chef Douglas McNish.
I’m on the hunt for more “tomato-less” chili recipes. Do you make one?
