Step 1

Heat up a splash of water or oil in a large pot over medium heat. Sauté the onion, celery, carrots for 7-8 minutes until the onions are translucent.

Step 2

Add the minced garlic and all the spices, and cook for an additional 60 seconds.

Step 3

Reduce the heat to medium low. Add in the dry TVP, black beans, kidney beans, tomatoes, and broth. Cover and simmer for 35-40 minutes, until the vegetables are cooked to your preference.

Step 4

Taste the chili and adjust the spices if needed. Enjoy on it’s own, or top with vegan cheese, sour cream, green onions, and lime wedges.