This simple vegan chili recipe, made with TVP, is warm and cozy like a bowl full of hugs! It’s a super easy and hands-off recipe that is perfect for meal prep or a busy weeknight dinner. Add everything to one pot and let it simmer ‘til dinnertime!

1 Tbsp olive oil

1 large green pepper, diced

1 jalapeno, minced

1 large white or yellow onion, diced

2 medium carrots, diced

2 28-oz. cans diced tomatoes with green chilis

1 ½ cups dry TVP

2 ½ cups water

¼ cup chili seasoning

1 15 oz. can yellow corn, drained

2 15-oz cans beans, drained (We use 1 can black beans + 1 kidney beans.)

Heat the olive oil in a large pot on medium high heat. When hot, add the peppers, onions, and carrots along with a pinch of salt and saute for 3-5 minutes or until the onions are fragrant.
Add the tomatoes, water, TVP, and chili seasoning and stir. Turn the heat to medium low, cover the pot, and let the mixture simmer for 30 minutes, stirring occa