I'm continuing on with the recipes from Vegan Diner. Tonight I made the Quick and Hearty Chili served over a bed of rice and side of cornbread. I was not disappointed! I was excited to use my Trader Joe's beef-less ground beef and it lent itself perfectly to this dish. I imagine this as a great "go to" dish in the cooler weather when you're having a craving for a hearty dish that won't take a lot of time. This recipe makes quite a bit of chili so next time I might make it on a Sunday, eat some, freeze some and divide the remainder of it for lunch portions throughout the week. This dish is packed with protein too!
1 tablespoon olive oil
1/2 onion chopped
3 cloves garlic, minced or pressed
1/2 bell pepper, any color, finely chopped
2 (15.5 ounces) cans kidney or pinto beans, rinsed and drained
1 (15.5 ounces) can tomato puree or diced tomatoes pureed
1 tablespoon soy sauce
1 tablespoon plus 1/2 teaspoon chili powder
1 tablespoon dark cocoa powder
1 1/4 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon smoked paprika
1/2 cup TVP or TSP granules
In a large saucepan, add olive oil and heat over medium-high heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are starting to soften and turn golden, about 5-6 minutes. Add the bell pepper and cook, stirring, for another 3 minutes.
Add 1 1/2 cups water and reduce the heat to medium low *. Add the beans, tomato puree, soy sauce, chili powder, cocoa, cumin, oregano, salt and paprika, stirring well. Bring the mixture to a simmer. Stir in the TVP and reduce heat to low.
Let the chili simmer over low heat for 15 minutes. Adjust the seasonings to taste and serve.
*Side notes: I opted to use Trader Joe's Beef-less ground beef in place of TVP or TSP. Using this, I didn't need to add 1 1/2 cups water.
