Vegan Chili with TVP

Hello and welcome to Lettuce Veg Out. Today we are making TVP chili. This protein-packed chili is easy to make. Don't be intimidated by the long list of ingredients. Those are all there to add tons of layers of flavor to this chili. It is absolutely one of the most delicious chilies imaginable and I really think that you're going to enjoy. If you're not already subscribed, please make sure you are so you don't miss out on any new vegan recipes. To start, we need to heat three tablespoons of avocado or another type of oil in a large pot over medium-low heat. Add in one and a half cups of diced onion and cook this for about eight minutes until the onion is starting to soften and it can brown slightly as well. Then we're adding in about two and a half cups of diced poblano pepper as well as six cloves of minced garlic. Turn the heat up to medium and let this cook for two to three minutes before adding in a five-ounce can of tomato paste. Next, we're going to add our spices. This includes three tablespoons chili powder, one tablespoon ground cumin, two teaspoons dry oregano, and two teaspoons smoked paprika. Stir this around until everything's evenly mixed and let this cook for about one minute. Then we're going to add three quarter cups of beer and that is going to cook for another one to two minutes. Make sure you scrape up any browning from the bottom of the pot once the beer is in. After that, we're adding one and a half cups TVP, two cups of vegetable broth, two 15-ounce cans of red kidney beans that have been drained and rinsed, one 28-ounce can of diced tomato, one vegan beef-flavored bouillon cube or a vegetable bouillon cube if that's what you have, two tablespoons soy sauce, a tablespoon of agave syrup, two tablespoons of cocoa powder, two bay leaves, two to three chipotle peppers in adobo sauce that have been chopped. And you want to stir this together until all of those ingredients are well mixed. Bring your chili to a simmer over high heat and then lower it to medium-low heat and allow this to simmer for at least 30 minutes but up to two hours. I like to simmer with the lid off to get a nice thick chili but you can also keep the lid on and make sure you stir every 10 minutes or so to make sure nothing is sticking to the bottom. Once the chili is finished simmering, remove it from the heat and remove the bay leaves. At this point in time, I like to stir in my salt and pepper as well as two tablespoons cornmeal and two tablespoons lime juice. Mix this through and then taste your chili and adjust the seasonings as needed. Adding more salt or pepper, lime juice for more acidity or more syrup for sweetness. And there is your delicious vegan TVP chili. This is gonna have a good amount of protein in it, lots of other great nutrition from the veggies and of course it is absolutely packed with flavor. Despite having a lot of ingredients, it really is an easy recipe to prepare and I hope you enjoy. If you're not already subscribed, please make sure you are so you don't miss out on any new vegan recipes.