Black Bean, Jalapeno, Pineapple & TVP Chili
- 2 cups dried textured vegetable protein (TVP) pieces
- 4 cups hot water
- 1/4 cup grapeseed oil
- 2 cups white onion finely diced
- 1 cup celery finely diced
- 1 cup red pepper finely diced
- 1/4 cup green jalapeno pepper seeds and ribs removed
- 1 teaspoon fine sea salt
- 1/2 cup chili powder
- 1/4 cup ground cumin
- 1/4 cup minced garlic
- 1 can pineapple tidbits (8-9 oz.) plus juice
- 1/4 cup wheat-free soy sauce
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Agave nectar
- 2 tablespoons Tabasco® Chipotle sauce
- 2 cans diced tomatoes (796 mL)
- 1 cup corn kernels fresh or frozen
- 1-1/2 cups black beans and their liquor (about 1 can)
To soak the textured vegetable protein for this recipe, place dried flakes in a bowl. Turn your kettle on and bring to a boil. Pour the water over the flakes and let sit for 10 minutes. Drain, discarding any remaining water.
You can substitute the agave for an equal amount of maple syrup.
You can also use my leftover chili in one of my signature dishes, my Layered Tostadas! Instead of sunflower seed refried beans, simply use a food processor to blend the leftover chili and layer between my crispy corn and carrot tortillas!
Tacos are another great idea for using leftovers! Try my recipe for Tacos from my third book Vegan Everyday, and instead of chickpea and cauliflower, try using the chili in their place, along with the slaw and avocado drizzle!