I have recently made my first pot of vegan chili and it is YUM!  I needed a replacement for the hamburger and used TVP that I purchased from Amazon and it worked awesome. Here is my recipe for Homemade Vegan Chili that only me and my 3 yr old son absolutely love.

1 15oz can of diced tomatoes

1 15oz can black beans (rinsed)

1 15oz can kernel corn

1 15oz can white kidney beans

1/2 cup diced  bell peppers(sauteed)

1 cup mirepoix mix (slightly sauteed)

1 cup TVP reconstituted with vegetable broth or stock

1 small can portabello mushrooms drained

1 clove diced garlic

1/2 tsp each cumin and corriander powder

1/4 tsp oregano

1-2 tbsp chili powder

1 tbsp paprika (optional)

i don't like my chili too spicy so i do half and half with the chili and paprika powder

tomato paste to thicken

sautee the veggies in tbsp olive oil til softened

rehydrate tvp

Add all of the ingredients to pot except for the tomato paste. Cook for 30 min then add the paste to thicken depending on how thick you want it will depend on how much to use. Let cook a few more minutes to thicken up and serve with corn chips or cornbread.

This chili is really good if you let it sit for a day before eating as it helps to develop the flavor. It is also good cold with corn chips as that is how i like to eat it when it is hot outside. ENJOY!