Vegan chili with textured vegetable protein
A savory vegan stew made with textured vegetable protein, a blend of dried chiles, and dark beer, perfect for serving with tacos or nachos.
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Preparation
- 1 Step 1
Soak 150 g of textured vegetable protein in 360 ml of warm water for 20 minutes and drain.
Timer · 20 min - 2 Step 2
Clean 2 cascabel chiles and 2 guajillo chiles, rehydrate them in hot water, blend them, and set aside.
- 3 Step 3
Heat 1 tbsp of oil in a pot and sauté 0.5 chopped onion, 1 clove of garlic, and 1 jalapeño pepper.
- 4 Step 4
Add the hydrated textured vegetable protein to the sauté, season with salt and pepper to taste, and mix well.
- 5 Step 5
Pour in 360 ml of water, add 1 tsp of dried oregano and 1 tsp of ground cumin, stirring everything.
- 6 Step 6
Mix 2 tbsp of corn flour with 4 tbsp of water in a bowl until a thin paste is formed.
- 7 Step 7
Add the flour paste to the pot and stir to thicken the mixture.
- 8 Step 8
Incorporate the blended chile sauce and 355 ml of dark beer.
- 9 Step 9
Cook over medium-low heat for 40 minutes until the flavors are well integrated.
Timer · 40 min
