Easy Vegan Chili - cooking recipe

Ingredients

1 cup textured vegetable protein, granules (textured vegetable protein)
7/8 cup boiling water
2 tablespoons ketchup
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans chili beans or (15 ounce) cans kidney beans
1 tablespoon hot sauce
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
salt & pepper

Preparation

Add the ketchup to the boiling water in a measuring cup or small bowl and whisk until well incorporated. Add the water and ketchup mixture to the TVP in a small bowl. Mix and let it sit for about 10 minutes to absorb the water.
Warm up your crock pot or a large soup pot and add the TVP. Let the TVP warm for approximately 5 minutes.
Add the tomato sauce and chili beans (do not drain). Stir well.
Add in the hot sauce and all of the spices, stir well, and bring the chili to a boil. Turn the heat down and let simmer for at least 30 minutes.
Taste and adjust the spices to your taste.