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