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Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium-low heat, place small-diced yellow onion and minced garlic into the pot, and saute them until softened and fragrant without any color( if they start to get burnt, turn the heat down to low) It takes around 3-4 minutes.
Add tomato puree, tomato paste, and low-sodium vegetable broth into the pot and stir.
Followed by adding nutritional yeast and spices ( dried oregano, ground cumin, garam masala, smoked paprika, ground cayenne pepper, and salt) and stir until everything is mixed together.
Add canned Black Beans( rinsed and drained) and dried TVP ( textured vegetable protein)and stir, make sure they’re submerged in the sauce.
Put the lid on and turn the heat to very low. Let them very gently bubble away for 10 minutes until the sauce thickened.
After simmering for 10 minutes, the sauce should be reduced by half( if no sauce or too thick, add more vegetable stock around ¼ cup and bring it to a boil again then serve). To taste first see if more salt is needed. Serve vegan chili hot with rice, corn chip, sliced avocado, lime wedge, and fresh herbs( cilantro). More sliced chilies to finish if you like, and dig in! 🍛