Vegan Cincinnati-style chili recipe

TVP (Textured Vegetable Protein).

Ingredients:

3 Tbsp. seed oil of choice

3 white or yellow onions, finely chopped

1 tsp. Kosher salt

1 - 28 oz. can of tomato sauce

6 cups water

2 Tbsp. soy sauce

½ container - 8.25 oz. jar of mole

2 Tbsp. molasses

1 Tbsp. red wine vinegar

2 Tbsp. chili powder

1 Tbsp. garlic powder

2 tsp. ground cumin

1 tsp. ground allspice

1 tsp. ground cinnamon

1 tsp. ground sweet paprika

1 tsp. ground cayenne

½ tsp. white pepper

¼ tsp. ground cloves

1 bay leaf

1 lb. Bob’s Red Mill Textured Vegetable Protein (or approx. 1-½ 10 oz. pkgs.)

Heat canola oil in large saucepot on low heat. Add onions and salt. Sauté until onions are translucent, stirring occasionally.

Add tomato sauce, water, soy sauce, mole, molasses, vinegar, and spices. Increase heat to medium-high and boil until mole has completely melted into liquid, continue boil for another five minutes stirring frequently.

Remove bay leaf, drop heat to low, add TVP, simmer with lid on until desired tenderness, add water as needed to keep consistency loose. Cool overnight in fridge for flavors to mature.

Heat, add water or tomato sauce to loosen consistency if needed, and serve.

Vegan Cincinnati-style chili; and served four-way, atop spaghetti with onions and cheddar cheese, right.