3cupscooked red kidney beans(or two 14-ounce cans)
1cupsalsa
1 1/2cupsbeef-style vegan broth(or any vegetable broth)
1teaspooncumin
1teaspoonchipotle chili powder
1teaspoonsmoked paprika
1/2teaspoongarlic powder
1/2teaspoonblack pepper
Instructions
Rehydrate the TVP: In a small bowl combine the TVP and cayenne pepper. Pour the warm water in the bowl and combine until all the pieces are covered in water. Set aside.
In a pressure or mulitcooker (like an Instant Pot, Mealthy, Foodi, or Zavor), heat the oil on the saute function. Add the garlic, onion, carrots, and celery and saute for about five minutes. Add all of the remaining ingredients, including the rehydrated TVP, an stir well. Cover and set the multicooker to 3 minutes low pressure. Use a quick release.
Recipe Notes
TVP is my low-cost, high-protein bulk-style meatless crumbles. Any meatless crumble will do, though!
No surprise, I have lots of multicookers in my kitchen. I made this chili in an Instant Pot.