Wicked Good Veggie Chili

By sz8jm9

Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice

Ingredients

• 1 cup texturized vegetable protein (TVP)
• 1 cups broth
• olive oil
• 2 onions, chopped
• 12 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 4 teaspoons chili powder
• 4 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon cinnamon
• 3 tablespoons honey
• 1 can kidney beans with liquid
• 1 can garbanzo beans with liquid
• 1 can black beans with liquid
• 1 can chili beans with sauce
• 4 12 oz cans diced tomatoes with juice
• 2 green bell pepper, chopped
• 4 carrots, finely chopped
• 1 bay leaf
• 1 can corn, drained
• 1 can Manwich
• 1 large potato

Details

Servings 16
Preparation time 45mins
Cooking time 60mins
Adapted from allrecipes.com

Preparation

Step 1

1) Place the textured vegetable protein (TVP) in broth, and soak 30 minutes. Press to drain.

2) Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp chili powder, 2 tsp cumin, 1/2 tsp cayenne pepper, and 1/2 tsp cinnamon. Mix in honey, beans, tomatoes, bell pepper, corn and carrots. Cook, stirring, occasionally, 45 minutes.

3) Season the chili with remaining 2 tsp chili powder, 2 tsp cumin, and 1/2 tsp cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.