Global Fusion Chili

by | Dec 6, 2022

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Global Fusion Chili ~ Vegan and Delicious

Another tasty recipe from our customer and amazing cook Tina: Inspired by flavors from around the world, you won’t be thinking about what’s missing in this vegan recipe! A fusion of Thai, African, Indian, Mexican and Southern comfort food makes for a (surprise) party in your mouth.

 

  • Author: Tina
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale
  • 1 cup TVP (textured vegetable protein)
  • 3 cups “no chicken” or vegetable broth
  • 2 Tablespoons EVOO
  • 1 onion, chopped
  • 3 garlic cloves, mashed or minced
  • 1 red pepper, chopped
  • ½ cup celery, sliced
  • 2 Tablespoons ginger, smashed into paste
  • 2 Tablespoons tomato paste
  • 2 Tablespoons Tandoori spice
  • 1 Tablespoon Ceylon Cacao chili powder
  • 1 large jalapeño, sliced
  • 1 cup carrots, grated
  • ¾ cup peanut satay (from a jar) or peanut butter (chunky or smooth)
  • 1 Tablespoon liquid aminos
  • 1 Tablespoon sriracha
  • 2 teaspoons brown sugar
  • 1 can coconut milk or coconut cream
  • 1 can white beans, such as cannellini, drained
  • 1 can chickpeas/garbanzo beans, drained
  • 1 can kidney, drained
  • 1 can fire-roasted tomatoes
  • 1 can diced tomatoes with green chiles
  • 1 cup canned or fresh pineapple, drained and diced
  • 1 Tablespoon nutritional yeast
  • ¼ c lime juice
  • 1 Tablespoon liquid smoke
  • Salt and white pepper to taste

GARNISH:

  • fresh cilantro
  • crushed, salted peanuts

Instructions

  1. Soak the TVP in a bowl with 1 cup broth.
  2. Heat 2 Tablespoons EVOO on medium in large, heavy saucepan. Add the onion and garlic and sauté until barely caramelized.
  3. Add red pepper, celery, ginger paste and tomato paste and sauté until veggies are softened.
  4. Add the Tandoori and Cacao Chili Powder spices, then the remaining 2 cups broth.
  5. Add jalapeño, carrots, peanut satay or peanut butter, liquid aminos, sriracha, and brown sugar. Simmer about 5 minutes.
  6. Add the coconut milk, all the beans, both cans of tomatoes and pineapple chunks. Simmer about 5 minutes.
  7. Add the soaked TVP and stir well. Bring to a boil while stirring frequently.
  8. Simmer on low about 10 minutes.
  9. Stir in the nutritional yeast, lime juice and liquid smoke. Taste, adding salt and white pepper to your preference.
  10. Top with fresh cilantro and crushed peanuts.

 

Did you try this recipe?

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