Step 1

Heat the olive oil in a large pot on medium high heat. When hot, add the peppers, onions, and carrots along with a pinch of salt and saute for 3-5 minutes or until the onions are fragrant.

Step 2

Add the tomatoes, water, TVP, and chili seasoning and stir. Turn the heat to medium low, cover the pot, and let the mixture simmer for 30 minutes, stirring occasionally.

Step 3

Add the corn and beans. Stir, cover, and let it simmer for another 30 minutes, stirring occasionally.

Step 4

Serve this vegan chili hot, topped with cilantro, vegan cheese shreds, chopped green onions, dairy-free sour cream, the works! See notes for ideas to cut / intensify the heat. You can store leftovers for up to a week in the fridge or 2 months in the freezer. Enjoy!