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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