Keto Vegan TVP Chili

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  5 clove or 15g

• Jalapenos

  Jalapeno, canned, solids and liquids

  300g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sucralose

  Sweeteners, tabletop, splenda packets

  100g

• Tomatoes

  Orange, raw

  397g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  15 oz or 425g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. In a large pot or Dutch oven, heat the olive oil on a medium heat and add the onions. Cook for 4-5 minutes until soft.
2. Add the garlic and jalapenos and cook for a further 2 minutes.
3. Stir in the cumin, chili powder, cayenne and oregano and cook for another 2 minutes.
4. Add the TVP, stir through and cook for for 4 minutes.
5. Stir in the diced tomatoes, tomato paste, salt, pepper and black soy beans. Mix well.
6. Bring the mixture to a simmer and let it cook for about 20-30 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
7. Season with salt and pepper to taste. Adjust the seasoning and spiciness level with more chili powder or hot sauce if desired.
8. Serve and enjoy.
9. Source: ketovegetarianrecipes.com/keto-vegan-tvp-chili/#recipe

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