Vegan Chili Perfect for Chilly Season!
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INGREDIENTS
2 Tablespoons Extra Virgin Olive Oil
1 medium yellow onion, diced
1 Bell Pepper – Chopped
1 Red Pepper – Chopped
1 Jalapeno Pepper – Stemmed, Seeded and Diced
3 garlic cloves, smashed and diced
2 Cans of diced Chili Tomato
1/8 Cup San Antonio Dark Chili Powder
1 (15-ounce) can pinto or red beans (not drained)
Braggs Aminos
1 cup dry TVP (Textured Vegetable Protein)
1 cup of water
1 cup of vegetable broth
1 package of Vegan/Soy Chorizo (Trader Joes)
2 Mexican Chipotle Sausage Links (Field Roast Brand)
Nutritional Yeast
Liquid Smoke
Siracha
Toppings (Optional)
Sliced Avacado
Vegan Sour Cream
Veganaise
Earth Balance Butter (or any non-dairy butter)
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About the Author: Jane Velez-Mitchell
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