About the Recipe
This bold chili sin carne is packed with beans, soy protein, smoky chipotle, jalapeño, tomatoes, and plenty of warming spice.
Ingredients
Olive oil
3 garlic cloves, minced
1 red bell pepper, chopped
1 red onion, chopped
1 jalapeño, finely diced
2 cans black beans
2 cans kidney beans
2 cans diced tomatoes
½ cup TVP or soy protein chunks
1 tbsp tomato paste
2 chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce
1 tsp BBQ sauce
3 tbsp chili powder
3 tsp ground cumin
2 tsp smoked paprika
1 tsp cayenne pepper
4 cups vegetable broth
Topping Options
Fresh cilantro
1 avocado
Tortilla chips
Lime
Vegan cheddar
Preparation
Step 1
Heat olive oil in a large pot over medium-high heat. Add the onion and sauté for 3–5 minutes until slightly translucent.
Step 2
Add the garlic, jalapeño, bell pepper, chili powder, cayenne, smoked paprika, and cumin. Sauté for a few minutes. Add the tomato paste and cook for another 2–3 minutes, adding a splash of water if needed.
Step 3
Add the broth, black beans, kidney beans, tomatoes, chipotle peppers, adobo sauce, and soy protein. Season with salt and pepper.
Step 4
Bring to a boil, reduce the heat, cover, and simmer for at least 1 hour, stirring every 10 minutes.
Step 5
Taste and adjust the seasoning. Stir in the BBQ sauce for a little sweetness, then serve with your favorite toppings.
