Recipe: Vegan White Bean and TVP Chili (Sequestration Meal #111)

One of the ways you know I am not a proper food blogger is that I put chili in a Japanese bowl, but oh, well! I also went back to the classic Blogger interface for this and sent my feedback that I did not like all the extra steps and clicking. I do not think this will make any difference. But I will spend the next few weeks in a more familiar, less aggravating space, anyway!

There is a recipe for white chili in Eating Well Serves Two (2006) that looked promising, so I decided to veganize it. It did not turn out anywhere near as white as the picture in the book. But it does have white beans in it, so I renamed it accordingly.

The avocado garnish was perfect for this, but of course you can eat it plain, or with a dollop of non-dairy sour cream, too.

Vegan White Bean and TVP Chili
Serves: 2 as a main dish

1 1/3 cup chicken-style vegetable broth, divided
1/3 cup TVP
2 teaspoons canola oil, divided
1 small onion, chopped
Salt
1 4 oz. can chopped green chiles
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Dash of cayenne pepper, or to taste
1 cup canned white beans, drained and rinsed
2 teaspoons lime juice (or use 1 teaspoon apple cider vinegar, if you're quarantined without limes)

Boil 1/3 cup of the vegetable broth and pour it over the TVP. Set aside.

Heat 1 teaspoon of the canola oil in a large saucepan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring, until softened, about 5 minutes.

Add the remaining 1 teaspoon of canola oil and the TVP and brown slightly for about 2 minutes.

Add chiles, oregano, cumin, and cayenne pepper and cook until fragrant, about 1 minute.

Add the remaining 1 cup of broth and the beans and bring to a simmer. Simmer, uncovered, until slightly reduced, about 10 minutes.

Remove from heat, stir in lime juice (or vinegar) and ladle into bowls. Garnish with chopped avocado and/or non-dairy sour cream.