Wicked Good Veggie Chili

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup texturized vegetable protein (TVP)
• 1 cup water
• 2 1/2 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground cayenne pepper
• 1/4 teaspoon cinnamon
• 1 tablespoon honey
• 2 (12 ounce) cans kidney beans with liquid
• 2 (12 ounce) cans diced tomatoes with juice
• 1 green bell pepper, chopped
• 2 carrots, finely chopped
• 1 bunch green onions, chopped
• 1 bunch cilantro, chopped
• 1 (8 ounce) container dairy sour cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the TVP in a bowl, pour in the 1 cup water, stir, and let it soak for 15 minutes until softened. Drain any extra water.

2. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and green bell pepper and cook for 8 minutes, stirring, until softened.

3. Add the minced garlic and cook for 1 minute until fragrant.

4. Stir in the chili powder, cumin, cayenne, cinnamon, salt, and black pepper and cook for 1 minute.

5. Add the soaked TVP, honey, kidney beans with their liquid, and diced tomatoes with their juice. Stir well.

6. Bring to a boil, then reduce the heat to low, partly cover, and simmer for 45 minutes, stirring every 10 minutes. Add a splash of water if it becomes too thick.

7. Taste and adjust the salt and black pepper, then simmer for 5 more minutes.

8. Stir in about two-thirds of the chopped green onions and cilantro, keeping the rest for garnish.

9. Ladle the chili into bowls, top with the sour cream, and garnish with the remaining green onions and cilantro.