VEGAN CHILI CON CARNE
2 tbsp oil
1/2 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1/3 tsp red pepper flakes
1 tbsp paprika
1/3 tsp cumin
1 tsp oregano
1/2 tsp thyme
1 28 ounce can tomatoes
1 6 ounce can tomato paste
1 tbsp soy sauce
1/2 tsp vegetable stock bouillon
1 cup black beans, soaked
1 cup red kidney beans, soaked
aquafaba, strained and set aside from cooked beans
1 cup tvp
parsley, chopped, for garnish
pepper, cracked, for garnish
Pressure cook the beans. Remove from heat and strain, retaining aquafaba for use later.
Sauté the onion, garlic, bell pepper, and red pepper flakes until the onion is soft, about 3 to 5 minutes. Add the paprika, cumin, oregano, and thyme, and cook for two more minutes.
Add tomatoes, tomato paste, soy sauce, and vegetable stock, stirring to combine. Add in beans and tvp, adding enough aquafaba to acheive desired consistency.
Cover and bring to a low boil.
Serve hot with fresh bread. Garnish with freshly chopped parsley and cracked pepper.
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Song: A Himitsu – Adventures
A Himitsu – Adventures: youtu.be/8BXNwnxaVQE
Release: Argofox – A-himitsu-adventures
License: bit.ly/CCAttribution