Vegan 6 Bean Chili
Vegan 6 Bean Chili, it’s hearty, healthy and perfect for meal prep! Make ahead and freeze in the freezer for later!
Servings Prep Time
8people 30minutes
Passive Time
4-5hours
Servings Prep Time
8people 30minutes
Passive Time
4-5hours
Ingredients
Textured Vegetable Protein
Instructions
Chili
  1. Lets start with adding a bit of coconut oil to a frying pan on medium heat. Add red onion, celery, garlic, bell peppers mushrooms and cook for 5 – 6 minutes. Once the veggies has softened add a bit of veggie broth to the pan and scrape it all in to your slow cooker.
  2. Next lets add your crushed tomatoes, tomato paste and tomato sauce to the slow cooker. Add about 1 cup of veggie broth and keep the other cup on hand if you feel the need to add moisture later in cooking. Add maple syrup, corn and all of the spices and stir everything together.
  3. Add green lentils, beans and textured vegetable protein and stir to combine. Add any other vegetables desired and cook on high for 4 – 5 hours. Garnish in bowl with 1 tbsp coconut cream.
Textured Vegetable protein
  1. Combine water, liquid amino, garlic powder, salt, liquid smoke and lemon juice in a sauce pot and bring to a boil. Pour over TVP and cover for 10 minutes.
Recipe Notes

To make this recipe on a stove top start the same way using the same pot to start the veggies. Simmer everything covered for 45 minutes to 1 hour. 

Share this: