I created this Vegetarian Chili recipe years ago as a submission for the Unitarian Universalist Fellowship of Raleigh chili cook-off. I didn’t win the vegetarian category that night (boo!), but the recipe has lived on since then as our favorite vegetarian chili.
You can find textured vegetable protein (TVP) at most grocery stores in the baking aisle or at Whole Foods in the bulk food section. I like to buy it in big bags at our local Latinx tienda. If you prefer, you can substitute a pound of browned ground meat – beef, turkey or chicken – for the textured vegetable protein.
I love to serve this chili with cornbread. One of my favorite recipes is this one from Closet Cooking for Cottage Cheese Cornbread. It sounds bizarre, but the cottage cheese makes the cornbread really moist and adds some extra protein, too!
Slow-Cooker Vegetarian Chili
2 cans green chiles
2 medium onions, diced
2 cloves garlic, minced
1 tablespoon olive oil
2 cups textured vegetable protein (TVP)
2 tablespoons chili powder
1 teaspoons ground cumin
1 28-ounce can diced tomatoes
1 28-ounce can tomato sauce
1 6-ounce can tomato paste
1 cup red wine
2 14.5-ounce cans black beans, drained and rinsed
2 14.5-ounce cans kidney beans, drained and rinsed
Shredded cheese, sour cream and chopped onion for serving.
Heat olive oil in large skillet over medium-high heat. Sauté onions, garlic and green chiles in oil until the onions are translucent. Add onion mixture to slow cooker. Add TVP, spices, diced tomatoes, tomato sauce, tomato paste and wine and stir until thoroughly combined. Cook on low for 6-8 hours or high for 3-4 hours. In the last half hour of cooking turn pot to high, stir in beans and heat until hot through. Serve with preferred toppings.