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Today I’m sharing a winter comfort food staple that also happens to be High protein and healthy. This vegan chili recipe can be made with extra beans if you want to keep it whole food friendly or tvp for extra protein. No cholesterol or extra fat, just a warm and delicious high protein dish. I hope you enjoy and thanks for watching!
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Music by Mark Generous – White Peony –
~Recipe~
Spices:
2 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon cocoa powder (optional)
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper (optional)
4 cloves garlic
1 medium onion
1 cup tvp (texture vegetable protein)
1 can of red or black beans
1 1/2 cups broth ( I used 1 veggie bouillon cube)
3 tbsp tomato paste
1 tbsp sugar
1 can crushed or diced tomatoes
1/2- 1 cup veggie of your choice (I used bell peppers)
salt and black pepper to taste
* You can add a bit of cornstarch to make it a bit thicker*
|EQUIPMENT USED|
Silicone Loaf Pans:
Silicone muffin pan:
SD Card:
Induction Cooktop:
Camera Arm:
Ring Light:
Microphone:
Mini ring light and webcam stand:
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