This recipe makes a large pot of full flavoured vegan chili. The chili is best made a few hours if not the day before serving, to allow the flavours to develop and the TVP to soak up the sauce. Garnish with fresh coriander or oregano if you have it.
Heat up the oil in a very large pot, add the onions, celery, and a little salt, and sweat them, covered, for 15 minutes.
Add the peppers, chili powder and oregano, and stir for a minute before adding the rest of the rest of the ingredients up to and including the soya sauce.
Simmer for about 20 minutes, until the vegetables are just tender, stirring frequently to prevent sticking.
Add the tomato puree, and sugar and seasoning to taste. Simmer for a couple more minutes.
Serve with some fully boiled rice, chips, baked potatoes, pasta, or simply with some warm crusty bread. Delicious!