Speedy Pantry Vegan Chili

 

I needed a quick meal for a busy evening and this chili really could not be simpler.  While I have many a good chili recipe chock full of ingredients and simmered slowly on the stove top for hours, this speedy version is actually full of flavor and protein and short on chopping and ingredients. 

I think the key is using the fresh salsa (I like Jack's Garden Fresh Brand usually found in the produce department alongside the hummus and dips because it contains all your fresh veggies, onions and herbs that add a lot of flavor to this dish with zero effort beyond opening the container.

Simply, open (and drain) a 19 oz can of black beans, a can of brown beans in tomato sauce, a 16 oz tub of Jack's Salsa (or other fresh variety) and stir into your pot.  Re-hydrate 3/4 of a cup TVP by covering it with hot water from the kettle and letting it sit for about 10 minutes; drain adding it to your pot with your beans and salsa.  Stir in 2 Tablespoons of chili powder and simmer for about 15 minutes.  That's it. 

Feel free to substitute the TVP for cooked, diced sweet potato, or veggie ground round, a leftover crumbled veggie burger or more beans.  

Keep it simple and serve as is or top with grated cheese, shredded lettuce, sour cream/yogurt, avocados.  Whatever you fancy.  Open up Halloween size bags of crushed Doritos and spoon on top to make "walking tacos".  We kept it simple and ate with some toast.

This really was surprisingly flavorful for such a short ingredient list and minimal prep time.