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easy vegan chili



Your Recipes

Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 6


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Step 1

Heat oil in a large pot over medium heat. Add the onion and a pinch of salt and sauté until soft, about 5-7 minutes. Add the garlic and let cook for about 30 seconds.

Step 2

Add the pinto, black, and kidney beans along with the dehydrated TVP, canned tomatoes, broth, nutritional yeast, cocoa powder, chili powder, cayenne pepper and a teaspoon of salt.

Step 3

Turn the heat up and bring to a simmer, lower the heat and let simmer covered for about 15 minutes, stirring occasionally. Taste and add salt to taste.

Step 4

Serve hot with cornbread (optional) and toppings of your choice.

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