📖 Instructions

1. Rehydrate the TVP: In a medium bowl, pour the vegetable broth over the TVP. Stir well to ensure all the TVP is submerged. Let it sit for about 10-15 minutes, until the TVP has absorbed most of the broth and become plump and tender. This step is crucial for giving the TVP a meat-like texture.
2. Prep the vegetables: While the TVP is rehydrating, chop the onion, bell peppers, and garlic. Dice the tomatoes if using fresh. If using canned diced tomatoes, drain any excess liquid. Mince the jalapeño if you're using it for extra heat. I usually do!
3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell peppers and sauté for about 5-7 minutes, until they start to soften and become translucent. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
4. Add the TVP and spices: Add the rehydrated TVP to the pot. Stir well to combine it with the sautéed vegetables. Add the chili powder, cumin, smoked paprika, oregano, and salt. Stir everything together to coat the TVP and vegetables with the spices. Cook for about 2-3 minutes, allowing the spices to toast and release their flavors. This will really wake the chili up!
5. Incorporate the remaining ingredients: Pour in the diced tomatoes (or crushed tomatoes), black beans (drained and rinsed), corn (drained if using canned), and the remaining vegetable broth. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together and the chili will thicken.
6. Adjust seasonings: Taste the chili and adjust the seasonings as needed. Add more salt, chili powder, or cumin to taste. If the chili is too acidic, add a pinch of sugar to balance the flavors. If it's too thick, add a bit more vegetable broth to reach your desired consistency.
7. Serve and garnish: Ladle the chili into bowls and garnish with your favorite toppings. Some great options include: chopped fresh cilantro, diced avocado, a dollop of vegan sour cream or cashew cream, sliced green onions, a squeeze of lime juice, crushed tortilla chips, or a sprinkle of vegan cheese. I love a little bit of everything!
8. Optional: For a smoother chili, use an immersion blender to blend a portion of the chili after simmering. Be careful not to blend it completely; you want to retain some texture.