I had a lot of TVP that I wanted to use, so I found this recipe for vegan chili. I am not necessarily the biggest chili fan-- I don't hate it, I don't love it. But this turned out really well! It is just the right amount of spicy and the right amount of thickness. THAT'S WHAT SHE SAID. The "she" being me. Anyway, really easy to make, too. The picture below shows the splatter from the chili attacking me.
1/2 large or 1 small onion, chopped
1-2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 Tbsp. soy sauce
Dash liquid smoke (optional)
1 cup TVP mixed with 7/8 cup hot water
1 16-oz. can crushed tomatoes
2 cups cooked beans (black or kidney)
1-2 cups vegetable broth (depending on desired thickness)
• Heat a couple of tablespoonfuls of water in a large, nonstick skillet. Add the chopped onion, chili powder, garlic powder, and pepper and cook until the onions are soft, about 5 to 10 minutes. Add more water, if necessary to keep the onions from sticking. (Use oil or margarine, if necessary.)
• Stir the soy sauce and liquid smoke into the TVP. Add the TVP to the onions in the skillet. Cook, stirring occasionally, for 2 to 3 minutes. Next add the tomatoes, beans, ketchup, mustard, and vegetable broth and cook until heated through.
Makes 8 servings