Traditional Vegan Chilli (For Slow Cooker)

Ingredients

• 1 1/2 cups textured vegetable protein
• 1 large onion (finely chopped)

• 1 (400 g) can chopped tomatoes
• 1 green chilies (finely chopped)
• 1/2 red capsicum (green)

• 1 (400 g) can tomato puree
• 1/2 cup water
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic (minced)
• 1 carrot (peeled and diced)
• 1 zucchini (peeled and sliced)

• 1 (450 g)  kidney beans

Directions

1. 1

   Cover TVP with stock water (vegetable stock to keep it vegan but if you can get vegan beef flavoured stock, such as Massel here in Australia, use that).

2. 2

   Combine all ingredients EXCEPT kidney beans in the slow cooker and mix well.

3. 3

   Cover and cook on low for 7 to 9 hours.

4. 4

   Add Kidney Beans and continue to cook for 30 minutes.