Wicked Good Veggie Chili Recipe

Cook Time: 60 minutes

Ingredients

• cup texturized vegetable protein (TVP)
• 1 cup water
• 2 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground cayenne pepper
• teaspoon cinnamon
• 1 tablespoon honey
• 2 (12 ounce) cans kidney beans with liquid
• 2 (12 ounce) cans diced tomatoes with juice
• 1 green bell pepper, chopped
• 2 carrots, finely chopped
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 1 (8 ounce) dairy sour cream

Directions

1. Place the textured vegetable protein (TVP) in water and soak for 30 minutes. Press to drain.
2. Heat the olive oil in a large pot over medium heat. Add the soaked TVP, chopped onion, and minced garlic. Saut until the onion is tender and the TVP is evenly browned.
3. Season the mixture with salt, black pepper, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of cayenne pepper, and cinnamon. Stir well to combine.
4. Add the honey, kidney beans (with their liquid), diced tomatoes (with juice), chopped green bell pepper, and chopped carrots. Stir everything together.
5. Cook the chili, stirring occasionally, for 45 minutes over medium heat, allowing the flavors to meld and the vegetables to soften.
6. Season the chili with the remaining chili powder, cumin, and cayenne pepper. Stir to combine, then continue cooking for an additional 15 minutes.
7. To serve, divide the chili into bowls. Garnish with chopped green onions and cilantro, and top with a dollop of sour cream.

Nutrition Facts (per serving)

Calories	253
Total Fat	11g (14% DV)
Saturated Fat	4g (22% DV)
Cholesterol	13mg (4% DV)
Sodium	718mg (31% DV)
Total Carbohydrate	27g (10% DV)
Dietary Fiber	9g (31% DV)
Total Sugars	7g
Protein	13g (27% DV)
Vitamin C	29mg (32% DV)
Calcium	148mg (11% DV)
Iron	5mg (30% DV)
Potassium	406mg (9% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Wicked Good Veggie Chili is a delicious, hearty, and comforting plant-based dish that has become a favorite for many, especially among those seeking to enjoy the rich, spicy flavors of traditional chili without the meat. This recipe offers a delightful balance of textures and tastes with ingredients like texturized vegetable protein (TVP), kidney beans, tomatoes, and a robust blend of spices. Its perfect for a cozy dinner or as a crowd-pleasing dish at gatherings.

History of Veggie Chili

Chili, a dish with roots in Southwestern United States cuisine, has evolved over time to accommodate various dietary preferences. Traditionally made with meat, chili has seen a shift towards vegetarian and vegan versions as plant-based eating gained popularity. The veggie chili, like the Wicked Good Veggie Chili, emerged as a more health-conscious, animal-friendly alternative to the meat-heavy original. This adaptation maintains the bold flavors of the classic chili while substituting meat with plant-based proteins such as TVP, beans, or soy crumbles.

Regional Features

In the United States, chili is often associated with Texas, where the dish is famously made without beans, focusing solely on meat and chili peppers. However, in other regions, especially in the Southwestern and Western states, chili recipes frequently include beans, tomatoes, and a wider range of vegetables. The Wicked Good Veggie Chili takes inspiration from these regional variations but leans heavily into plant-based ingredients, making it a versatile and accessible choice for a wider audience.

What Sets It Apart from Other Chili Recipes?

What makes Wicked Good Veggie Chili stand out from other chili recipes is its use of texturized vegetable protein (TVP) as the base protein substitute for meat. TVP mimics the texture of ground beef, making it an excellent choice for those who want the hearty feel of traditional chili without the meat. The addition of cinnamon and honey gives it a unique sweetness that complements the spiciness of the chili powder and cayenne pepper, making for a complex flavor profile.

Where Is It Typically Served?

Veggie chili is commonly served at casual gatherings, family dinners, and potlucks, especially during colder months when a warm, filling meal is most appreciated. It can be enjoyed on its own or paired with side dishes like cornbread, rice, or a fresh green salad. In recent years, it has also become a staple in vegan and vegetarian restaurants, where its often served with toppings like avocado, sour cream, or shredded cheese for added flavor and texture.

Interesting Facts About Veggie Chili

• Texturized vegetable protein (TVP) was first created by the food company Archer Daniels Midland in the 1960s and has since become a popular meat substitute in vegetarian and vegan cooking.
• The chili pepper, one of the key ingredients in this dish, is native to the Americas and has been used in cooking for thousands of years, particularly in Mexico and the Southwestern United States.
• In many regions, chili is a competitive dish, with annual chili cook-offs held to determine the best recipe. Some competitions allow for veggie versions, reflecting the growing interest in plant-based options.

This Wicked Good Veggie Chili is not just a recipe; it's a celebration of flavors that have been enjoyed for generations. With its deep flavors, hearty texture, and plant-based ingredients, it's sure to become a favorite in your recipe rotation.

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