Prep Time: 25 minutes; Cook Time 20 minutes Serves 8
● 2 tablespoons olive oil
● 1 medium onion, chopped
● 2 to 4 cloves garlic, minced
● 2 medium green or red bell pepper, cut into short narrow strips
● 14- to 16-ounce can fire-roasted diced tomatoes, with liquid
● 2 to 3 cups cooked or canned (drained and rinsed) pink or pinto beans
● 2 cups corn kernels (from 2 large or 3 medium ears, or frozen)
● 1 cup homemade or canned vegetable stock, or water
● 1 or 2 small fresh hot chiles, seeded and minced, or one 4-ounce can chopped mild green chilies
● 2 teaspoons ground cumin
● 2 teaspoons chili powder or mesquite seasoning, or more, to taste
● 1 teaspoon dried oregano
● Salt and freshly ground black pepper
● ¼ cup minced fresh cilantro or parsley
● 1 cup of TVP (textured vegetable protein), optional
● ¼ cup nutritional yeast, optional
1. Heat the oil in a soup pot.
2. Add the onion and sauté over medium-low heat until translucent.
3. Add the garlic and continue to sauté until the onion is golden.
4. Add the TVP, nutritional yeast and ½ cup of water if using TVP and yeast.
5. Add the remaining ingredients and bring to a simmer.
6. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes.
7. Season to taste with salt and pepper.
If you have enough time, let the chili stand for 1 hour before serving, then heat through as needed. Just before serving, stir in the cilantro. The chili should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Serve in bowls.