Vegan Steak Chili is another one of those improbable vegan recipes, yet here we are in the midst of our 30 day of vegan, and I’m writing this recipe. I love chili, and today was a very cold day. The weather can’t seem to make up its mind around here. Chili is one of the hearty soup type recipes that my family can agree on, so we decided to make a vegan chili, and because we had the meat substitute, we made a vegan chili with “steak” pieces. If you’ve been following our vegan adventures, you may remember our recipe for Vegan Steak and Potato Foil Pouches. This recipe featured the same “steak” substitute as those pouches–TVP. I picked up about 3 cups of textured vegetable protein, TVP, beef chunks at the vegetarian market down in civilization, and I used one-third of it in my steak and potato pouches, one-third of it in my Beef-less Broccoli recipe, and the final cup of it went into my chili.
I followed our favorite chili recipe which is ironic because the recipe that I have adapted over the years was originally vegetarian and called for soy grits in place of ground beef. The result of this round of modifications met with everyone’s approval. Baker’s Man loved that there were chunks of meat in his chili, but Sue Chef thought that we could have done without the “meat.” All in all, everyone was happy. I made a large pot of chili, so we had leftovers for lunches and to make nachos. Leftovers are my favorite part of things like chili because the flavor just seems to get better after a day in the fridge.
Give our recipe for Vegan Steak Chili a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
- 2 tablespoons olive oil ($0.28)
- 1½ medium onions, chopped ($0.30)
- 1 bell pepper, chopped ($0.50)
- 3-4 cloves garlic, minced ($0.40)
- 2 (8 ounce) cans tomato sauce ($0.67)
- 2 (15 ounce) cans diced tomatoes ($1.19)
- 1 (40 ounce) can pinto beans ($1.49)
- 1 (4 ounce) can diced green chilies ($0.59)
- 1 Tablespoon chili powder ($0.18)
- 1 Tablespoon cumin ($0.12)
- 1 to 1½ teaspoons oregano ($0.06)
- 1 pinch of cayenne pepper (to taste) ($0.02)
- 1 cup TVP dried beef chunks ($0.42)
- Heat olive oil in the bottom of a 4 - 6 quart pot.
- Add onion and bell pepper to the pot and saute until onion is translucent, and pepper is beginning to soften.
- Add garlic to the pan and saute for another two to three minutes.
- Add the tomato sauce, diced tomatoes, pinto beans, and diced green chilies to the pan and mix well.
- Add chili powder, cumin, oregano and cayenne pepper to the pot and mix well to combine.
- Bring contents of the pot to a boil.
- Once boiling, stir in dry TVP chunks.
- Reduce heat, and simmer, for 20 - 30 minutes to allow TVP to become rehydrated and flavors to fully combine.
- Serve in bowls.
- This is delicious topped with crumbled tortilla chips, sliced green onions, and sunflower sour cream.
Nutrition information is for a large two cup serving of this soup.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 352.8
|
|
% Daily Value
|
|
Total Fat 7.9g
12%
|
|
Saturated Fat 1.2g
6%
|
|
Trans Fat 0g
|
|
Cholesterol 0mg
0%
|
|
Sodium 1634.8mg
68%
|
|
Total Carbohydrates 54.9g
18%
|
|
Dietary Fiber 17g
68%
|
|
Sugars 13.5g
|
|
Protein 21.2g
|
|
Vitamin A 41%
Vitamin C 117%
|
|
Calcium 22%
Iron 36%
|