Vegan Chili con Carne

Sautéing the Onion and Garlic In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Saute for 2-3 minutes, until the onion becomes translucent.

Adding the Vegetables Add the diced red and green bell peppers, carrots, celery, and jalapeno pepper to the pot. Cook for another 5 minutes, until the vegetables start to soften.

Cooking the Tomato Paste Push the vegetables to one side of the pot, creating a space in the middle. Add the tomato paste to the empty space and cook for 1-2 minutes, until it darkens in color and becomes fragrant.

Making the Chili Base Stir in the diced tomatoes, kidney beans, vegetable broth, chili powder, ground cumin, paprika, smoked paprika (if using), cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.

Preparing the Soy Protein In a separate bowl, combine the textured soy protein, soy sauce, liquid smoke (if using), garlic powder, onion powder, paprika, cumin, chili powder, and salt. Add enough hot water to cover the soy protein and let it sit for 10 minutes to rehydrate.

Adding the Soy Protein Drain any excess water from the rehydrated soy protein. Add the soy protein to the simmering chili base and stir to combine. Let the chili continue to simmer for another 10 minutes to allow the flavors to meld together.

Garnishing and Serving Serve the vegan chili con carne hot, garnished with chopped fresh cilantro, thinly sliced green onions, avocado slices, and lime wedges.