A layer of Fritos, a layer of vegan chili, a layer of vegan cheese. It's delicious and easy and has stood the test of time for a reason. This recipes is easy to throw together for a weeknight meal with some spare chili that can be used for sloppy joe's or on a chili dog.
In a large non-stick frying pan bring the one cup of water to a boil. Mix in the soy sauce, Worcestershire, and TVP. Turn off heat, cover, and let sit for 5 minutes.
Remove cover, move the TVP away from the center, turn heat to high, and pour the oil in the middle of the pan then saute the onion for one minute. Mix the onion in with the TVP while stirring.
Sprinkle the taco seasoning and chili powder over the TVP and mix in. Stir in the green chilies, crushed tomato, kidney beans, and corn. Turn heat to medium low, cover, and cook for 5 minutes. Remove from heat and proceed to the next steps or store the chili in the fridge for up to a week for other recipes or for future Frito Pie.
Make the Frito Pie
Preheat oven to 350 F. Lightly oil a 9x13" glass baking dish.
Roughly measure out 4 cups of Fritos and make a layer in the bottom of the baking dish. Spread roughly 2 cups of chili over the Fritos, then layer on a cup of cheese, then top with more chili and the rest of the cheese. Top with the remaining Fritos.
Bake for 18-20 minutes to melt the cheese and get everything all bubbly and hot.
Top with green onions, diced tomato, jalapeno, or other favorites. Serve with a dollop of sour cream to make it even more awesome.
You could use all of the chili for this Frito Pie or you could reserve a cup or two for other meals in your week. I saved about two cups that I used for Sloppy Joe's but you could easily use it all for your Frito Pie.