The inspiration for this recipe came from our good friend Sam at Artichoke Red Vegan Market in Orlando. In 2011, he asked us to be part of his store’s 2nd Anniversary Celebration in 2011; that party included lots of vegan tacos and chili, and lots of Fat Cat sauces to top those yummy items. But when the event ended, we asked Sam if we could create an original chili recipe that he could share with this customers — as you can imagine, he was thrilled with the idea.
At that point, he introduced us to TVP (Textured Vegetable Protein) then, a meaty, chewy soy product often used to replace ground beef in recipes. With that in hand, we quickly developed the recipe and shared it with same — he loved it! What’s funny is that while we already have a few non-Vegan chili recipes to our name (including our popular Surprisingly Mild Guajillo Ghost Chili and Fat Cat Leftover Turkey Chili), this one has the meatiest flavor and consistency — and its perhaps our favorite of the three. We hope you enjoy it as well.
1 cup TVP (Textured Vegetable Protein) granules (available at most natural and vegan food stores or online)
3 cups vegetable broth
2 tablespoons vegetable oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 jalapeno peppers, stemmed and chopped (remove seeds and ribs if you prefer milder chili heat)
1/4 bottle (appx. 1.5 oz.) of Fat Cat Surprisingly Mild Guajillo Ghost Sauce
1 cup canned black beans
1 cup frozen corn kernals
1 tablespoon dried oregano
1 tablespoon chili powder
1-2 teaspoons brown sugar (to cut vinegar of sauce some — season to taste)
2 tablespoons fine ground cornmeal or masa
1 can Hunts Fire Roasted Tomatoes (14 oz. can)
chopped cilantro (for garnish — optional)
salt and pepper to taste
In a heat-proof bowl, reconstitute the TVP in one cup of boiling vegetable broth, about 5-7 minutes.
As that happens, add the oil, onion, jalapenos and large pinch of salt to a heavy pot and heat mixture over medium heat, stirring occasionally, until onions start to soften, about 5 min.
Add chopped garlic and saute until fragrant and slightly soft, another 1 min.
Add reconstituted TVP, oregano, chili powder, Fat Cat Surprisingly Mild Guajillo Ghost Sauce, tomatoes, and remaining 2 cups of broth. Stir to combine, raise heat to medium high and bring to boil.
Once boiling, add beans, corn, masa/cornmeal and 1 teaspoon of brown sugar. Stir to combine.
Cook an additional 10 – 20 min. or until chili reaches your desired thickness.
Taste and adjust salt, brown sugar levels to your liking.
Serve topped with chopped cilantro and more Fat Cat Surprisingly Mild Guajillo Ghost Sauce (to make the base flavors pop more).
Or, for a spicy finishing touch, mix some Fat Cat Mexican-Style Habanero into the bowl.