Vegan Chili and Cornbread

I have been vegetarian for years, but in an effort to become healthier I am trying to become vegan.  I have been worried about becoming vegan for the lack of variety.  But I am quickly discovering that is not the case.  Tonight dinner was a success and very tasty.

Vegan Chili

• 4 cups Hot Water
• 2 cups Textured Vegetable Protein (TVP)
• 2 Tbsp Ketchup

In a large bowl, poor boiling water over TVP flakes, add ketchup, stir and set aside.

• 2 Tbsp Vegetable Oil
• 1 large Onion, chopped
• 1 Bell Pepper, chopped
• 1 Jalapeno Pepper, chopped
• 2 Carrots, chopped
• 2 stalks of Celery, chopped
• 1 cup Mushrooms, chopped
• 2 cloves Garlic, chopped

Heat a large Dutch oven, add oil and saute veggies a few minutes.

• 1 Tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Cayenne Pepper
• 2 - 28 oz cans Tomatoes, Chopped
• 2 - 16 oz cans Red Kidney Beans with Liquid

Add spices, tomatoes and beans to saute vegetables and stir.  Drain and dispose of liquid from soaking TVP.  Add TVP to Dutch oven mixture and stir.  Cover and simmer for 30 minutes to one hour.

Cornbread

• 1 1/4 cup Cornmeal
• 1 cup All Purpose Flower
• 1 cup unsweetened Almond Milk
• 1/2 cup Sugar
• 5 Tbsp Vegetable Oil
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Corn, fresh or frozen
• Water as needed, to thin mixture

Preheat oven to 400F and lightly grease a 8" by 8" pan.

In a large bowl, stir lightly, do not over mix.  Add a few tablespoons of water if mixture is to thick and dry.  Power into the greased pan and spread evenly.

Bake 25 minutes and let cool 15 minutes before serving.