Vegan Southwestern-Style Chili Recipe

Cooking chili easily can be an all-day affair, but this vegan chili is not only effortless but versatile. Slowly simmering the ingredients is what generally gives chili its rich and irresistible flavor. In this recipe, pre-made salsa, which is packed with flavor, is used to quickly and easily replicate the taste of chili that has simmered all day long. For best flavor and texture, seek out a salsa that is available in the refrigerated sections of your favorite grocery store rather than jarred salsa found on grocers' shelves, which tends to have a "Creamier" Texture than freshly made. This recipe calls for textured vegetable protein (tvp), but if you find yourself with other types of vegan meat substitutes on hand, feel free to use them or simply add more mushrooms. If you're not a fan of black beans, try pinto, kidney, chickpeas, or a variety of cooked beans in place of them.