This chili is based off a chili from the restaurant Hard Times Cafe in Alexandria, Va. Textured soy protein is a great addition that creates tiny chunks of soy. These chunks almost look like meat chunks that can be great at fooling any meat lover. Leaving the chili to cool overnight is not mandatory, but it does taste better after leaving it to cure.
As a substitute for ground meat, this recipe uses polenta to give it that similar texture. The recipe in general is quite hearty with bit of a spice. It is a perfect recipe for those cold, windy winter nights. It doesn’t take tremendously long to cook, making it a great choice for a middle of the week recipe for dinner. You can add you’re own favorite cheese, however I personally love the flavor of the vegan shredded pepper jack.