Main Course, Recipe, Vegan

Vegan Chili

Servings: 12 portions
Difficulty: medium
Preparation time: 45 minutes

Vegan Chili2


  • 1 tablespoon of vegetable oil
  • 1 onion, finely minced
  • 4 garlic cloves
  • 3 cups of finely minced leek (about one leek)
  • 3 tablespoons of chili powder
  • 1 tablespoon of dry oregano
  • 2 teaspoons of cumin
  • 2 teaspoon of cayenne powder
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1/2 teaspoon of sugar
  • 2 cups of diced tomato (fresh of canned)
  • 1/2 cup of tomato paste
  • 2 1/2 cups of unsalted vegetable broth
  • 2 cups of dehydrated texturized soy protein
  • 2 cups of cooked or canned kidney beans
  • 2 cups of cooked of canned black beans
  • Cilantro for garnish


  1. In a large pot, on medium-high heat, warm oil and brown onions.
  2. Add garlic and leek, and brown.
  3. Rehydrate texturized soy protein, and add to pot. Add spices, tomatoes, tomato paste, vegetable broth and beans.
  4. Let simmer over low heat for 15 minutes.
  5. Remove from heat, and enjoy with toasted tortilla or brown rice!

Vegan Chili4

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