Vegan Vegetarian Chili Recipe


1 can diced onion onions garlic minced bell peppers green red tomatoes dried kidney beans black be soy protein textured TVP wheat flour cornmeal salt pepper cumin oregano bay leaf hot sauce


  1. In a slow cooker, combine d the dried kidney beans, soy protein textured TVP, wheat flour, and cornmeal.
  2. Add in some minced onions and garlic to flavor the mixture.
  3. Pour in a a can of diced green and red bell peppers into the slow cooker.
  4. Add t some spices like salt, pepper, cumin, oregano, and a bay leaf for added depth of flavor.
  5. Mix everything together well until well combined.
  6. Optional

If you like heat, add some hot sauce to give it a kick. 7. Cover the slow cooker with lid and let it cook slowly over low heat for several hours, stirring occasionally, until the chili is thick and hearty. 8. Once done, serve hot and enjoyable delicious satisfying vegan vegetarian chili with your favorite toppings such as sour cream, shredded cheese, chopped cilantro, or fresh d bread. 9. Let simmer and let the flavors meld and develop further while you relax and savor the comforting warmth of this small slow cooker recipe made especially for two vegan vegetarian chili lovers. Enjooy! :)))))). Remember, adjust seasonings according to personal taste preference. Happy cooking and indulging in healthy, plant-based nutrition! :) !!!)