In my world there is no such thing as too many chili recipes. I love a hearty stew once there’s a chill in the air. When I first became a vegetarian (about 25 years ago), I was just learning how to cook and found Fantastic Foods Vegetarian Chili mix and I was sold. A couple of cans of beans and a can of tomatoes and dinner for a week!
So it goes without saying, even though I am saying it, that I have a soft spot for chili with tvp (textured vegetable protein) in it. It’s not expensive or hard to work with. And believe it or not, this was the first time I ever made tvp chili from scratch. I reached for the box, looked at the price and realized it was too much money for spices and tvp. Especially when I have some of the best chili powder at home!
‘Meaty’ Slow Cooker Chili
- 4 cups veggie broth or filtered water
- 1 1/2 cups dried tvp (You can get it in the bulk aisle at Whole Foods)
- 1 cup corn (I used frozen organic)
- 1 1/2 cups cooked beans (I used kidney beans, but pintos, black)
- 2 cups diced heirloom tomatoes, diced (or 2 – 14 oz can diced tomatoes)
- 2 cloves garlic, minced
- 1/2 onion, minced
- 2 Tb. tomato paste
- 1 Tb good chili powder
- 1 tsp. chipotle powder
- 1 tsp. oregano
- 1 Tb liquid smoke
- 1 tsp garlic Tabasco
- chopped cilantro for garnish
Mix all the ingredients in your slow cooker and cook on low 6 – 9 hours. Serve topped with chopped cilantro.