This was dinner on our first and second nights camping in Wales. I didn’t really make the chili on a campfire, but I did eat it in a tent.
I meant to season this with cumin and chili powder, but what I thought was cumin was actually garam masala. The result is a delicious indian-mexican fusion surprise!
Vegan Campfire Chili
1 handful of TVP soaked in some water
1 can of kidney beans
1 can of chopped tomatoes
1 carrot, diced
1 celery, sliced
chili powder
cumin
salt
Combine everything, heat it up, enjoy on its own or pour it over a yummy starchy thing (pasta, rice, potato, etc).
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Love the recipe. But a few Qs. What is TVP? Also is there a way to make it using fresh ingredients? I plan to use dried kidney beans instead of canned ones. Will let you know how this turns out. Do check out the Mung Bean Chilla recipe on my blog.
TVP is “textured vegetable protein”; maybe you’ve seen it before as soya mince?
You can definitely make this with dried kidney beans (or black beans, pinto beans, channa, whatever you like, or add a mixture!). Just soak the beans the night before, then cook them with all the chili ingredients.
I checked out your site, by the way. Great blog. In case you can’t tell, I LOVE indian food. I actually have some mung beans on hand for sprouting, but I think I’ll save a few for your recipe. The coconut chutney sounds heavenly!