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Vegan Chili Sin Carne
By @plantpowernutritionandfitness
Ingredients (SERVES-5)
▫️8 Cups Tinned Whole Tomatoes
▫️200g Textured Vegetable Protein
▫️4 Cups 3 Bean Mixed (washed & rinsed)
▫️2 ½ Cups Frozen Corn
▫️2 Stalks Celery (sliced)
▫️2 ½ Green Capsicums (diced)
▫️3 Carrots (diced large)
▫️1 ½ Onions (diced)
▫️5 Garlic Cloves (minced)
▫️3 Tsp Cumin
▫️2 Tsp Oregano
▫️3 ½ Tbsp Chili Powder (less to reduce heat)
▫️Salt & Pepper to taste
▫️Rice or Quinoa (not included in macros)
📝 Directions
1️⃣ Add the whole tomatoes plus the juice to the slow cooker and roughly crush using a masher or your hands.
2️⃣ Add in the cumin, oregano, chili powder and salt & pepper combining well.
3️⃣ Add everything else but the textured vegetable protein. Cover and cook on high for 6-8hrs depending on the slow cooker.
4️⃣ Once the chili’s done rehydrate the TVP and add it to the slow cooker mixing well. Let it sit then divide between bowls with any optional extras.
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