Starting the year on a healthier note? Cook up a pot of this vegan black bean chili! Serve with chopped onion, a splash of salsa and lots of fresh cilantro.

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My cooking career began in a tiny vegan café.

Behind a bar.

Actually, when telling folks where to find us, we said that it was beyond the Dutch Bar. A bit more romantic than “we’re in the parking lot behind that seedy bar in the sketchy part of town”.

Anyway, it was a great location because there was a whole foods coop next door which made it extra convenient since Joan and I always arrived late and had to get lunch going fast.

We would arrive around 10 am, make a dash through the coop gathering ingredients, then create the day’s specials on a ridiculous two burner electric stove.

And I will say, we made some amazingly flavorful dishes — full of beans and grains, tofu, fresh veggies and herbs from the little garden we planted out front.

Friday Special: Vegan Black Bean Chili

Being the laid back hippie girls that we were/are, the day’s menu was determined by what was on the coop shelves. Every day was a surprise!

Except for Fridays. Fridays were always Mexican Day.

The most popular Friday dish was our vegan black bean chili, made with beans, tomatoes, loads of cumin and that hippiest of hippie staples: TVP

What is TVP?

TVP is Texturized Vegetable Protein.

And that is…?

Textured Vegetable Protein is a highly nutritious soy product. It’s rich in complete protein and contains no fat, so it is an excellent alternative to meat. TVP® is naturally gluten free…low in fat and calories, contains a wealth of complete soy protein and it’s a good source of dietary fiber. It is also a good source of iron, magnesium and phosphorus. Bob’s Red Mill

I love cooking with texturized vegetable protein because it’s versatile, long lasting and adds an interesting, chewy texture to foods. Having no flavor on its own, it can take on whatever flavor you want!

And today I want to make it taste like chili.

Vegan black bean chili to be exact!

Vegan Black Bean Chili

A simply delicious vegan chili that can be ready in less than an hour.

Print Recipe

Course Main Course

Ingredients

2 tbsp olive or canola oil
1 medium onion, chopped
4 cloves garlic, minced
4 stalks celery, chopped
2 tbsp tamari or soy sauce
2 cans black beans, undrained
1 28 oz can diced tomatoes, undrained
1 12-oz package frozen corn
2 tbsp chili powder
2 tsp cumin
1 tsp oregano
2 cups water
1-1/4 cup texturized vegetable protein
2 ozs miso

Instructions

In a large stockpot sauté onion, garlic and celery in oil for about 7 minutes until the veggies turn a bit brown.
Add the tamari and continue to cook for an additional 2 minutes.
Add black beans and tomatoes with juice, corn, spices, TVP and water. Stir well, and bring to a boil.
Reduce heat to low, cover and cook for 20 minutes.
Meanwhile, add miso to a small bowl.
Ladle a cup or so of the chili over the miso and mash and stir to dissolve. Gently add the mixture back to the stockpot.
Taste the chili for seasoning.
Serve in bowls with chopped onion or pepper, cilantro, salsa, sour cream and/or grated cheese (vegan or otherwise) on the side.

Keyword beans, chili, simple meals, vegan

Vegan Black Bean Chili makes a great simple meal served with cornbread or corn chips.

Leftover chili? Pour in a baking pan, top with cornbread batter and bake til cornbread is golden brown for a Mexican black bean casserole!