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Nutrition Facts
Serving Size 1 (253g) Recipe makes 10 servings The following items or measurements are not included below: textured vegetable protein beans
Calories 94
Calories from Fat 8		(9%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 172mg		7%
Potassium 539mg		15%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 4.9g	19%
	Sugars 5.5g
Protein 4.9g		9%
detailed view... how is this calculated?

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Healthy Vegan Chili

Recipe #27125 | 45 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Moody
May 3, 2002

This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.

SERVES 10 (change servings and units)

Ingredients

1/2 cup boiling water
1/2 cup textured vegetable protein
1 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1/2 orange bell pepper, chopped
2 cloves garlic, minced
1/2 cup water or vegetable stock
1 (19 ounce) can mixed beans
1 (19 ounce) can kidney beans
2 (19 ounce) cans whole tomatoes, sliced,juice included
1 cup fresh corn or frozen corn
1 jalapeno pepper, sliced (optional)
1-2 teaspoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
salt
pepper
1/4 teaspoon cayenne (more for spicier beans)

Directions

1
Pour the boiling water over the TVP and let stand until softened.
2
Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
3
Simmer for at least 30 minutes.

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Featured Reviews for This Recipe

From: Chef_Irion

On Mar 5, 2009

This was incredibly delicious and very easy to make! I left out the cayenne and only used about 1/2 t of chili powder, because I am a chicken of spicy foods. It was so yummy! I know I will make it again soon!

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From: zaar junkie

On Feb 10, 2009

Overall, a pretty good chili recipe. It was quick and easy to put together. I wasn't sure whether or not to drain the beans, in the end, I didn't and it was a little soupy and beany tasting. I added an extra 1/2 cup of TVP to help thicken it as well as some nutritional yeast and tomato paste. I left out the corn, added 1/2 tsp of cayenne in addition to the jalapeno to help with the heat though I probably could have upped quantities of both. Definitely better as it sits, I would make this again. Thanks.

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From: Chef #48136

On Mar 17, 2004

This was really good, and easy to make too. I halved the recipe and got 4 servings out of it. I didn't bother using 4 different colours of peppers, and I left out the optional jalapeno. I served with low fat cornbread, and it was delicious! I love an easy, healthy, hearty meal like this.

4 people found this review helpful

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From: Ferrety

On Sep 13, 2003

This is an exceptional recipe! I normally prefer chili with BITE, but this recipe is SO EASY and FLAVORFUL that it is a crowd pleaser! I am not Vegan, nor are the crowds I serve it to, but I have had no complaints on this chili to date and with the TVP, no one even realizes they aren't eating meat! Also great on the pocketbook if making chili in quantity. It only takes about $0.45 worth of TVP...way better than the price of ground meat. I have customized it to my preferences...Methods are the same, but here is the ingredient list I use... 1/2 can Veggie Broth 1 c. TVP 1 Onion 1/2 each Gr, Orange, Yellow & Red Bell Peppers 4 cloves Garlic, Minced 1 1/2 can Veggie Broth 1 can Great Norther Beans 1 can Kidney Beans 2 cans Stewed Tomatoes w/Onion/Celery/Pepper 3.5 T Chili Powder 3 T Paprika 1 T Oregano 1 T Cumin 1 t Cayenne 1/2 t White Pepper Salt Pepper