Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Chili with beans and TVP. You wouldn’t believe this one doesn’t contain meat. Incredibly rich and meaty, a must save.
I’m a huge fan of chili– evidenced by the half a dozen or so chili recipes on this site. Whatever your chili preference, I’ve got you: the best vegan chili, vegetarian white bean chili, bean chili, pumpkin chili, instant pot vegan chili, Indian dal chili, chili beans with creamy polenta, slow cooker butternut squash and tempeh chili, black bean and beer chili and one pot chili mac.
And now, this vegan chili made with TVP.
Yeah, we love chili in my house. And nothing goes better with chili than a big hunk of cornbread.
TVP, aka textured vegetable protein, is the star of this recipe. If you’ve never had TVP before, it’s a high protein, high fiber vegan meat alternative that’s delicious in chili (of course), tacos, burgers and more.
Once rehydrated, the texture is very similar to ground meat. Before using, TVP needs to be reconstituted in hot water or broth for 10 minutes before using.
If you don’t have chipotle powder, you can use more chili powder instead. The chipotle powder adds another complexity of flavor, but it’s OK to sub in chili powder instead. For more spice, I recommend using fire roasted diced tomatoes instead of regular diced ones.
If you want more heat, add in cayenne pepper or more jalapeño peppers. For a richer tomato flavor, use crushed tomatoes instead of diced tomatoes. If you like a sweeter chili, then I recommend adding in diced carrots alongside the onions and peppers.
Any beans are fine in this recipe, I like a combo of pinto and kidney best, but any will work. Some people, like my husband, love corn in their chili which works too!
How to Make this Vegan TVP Chili
First, cover the TVP with hot broth and let sit for 10 minutes.
In a large stockpot, heat the olive oil over medium heat. Add the onions, garlic, poblano and jalapeño peppers along with the salt and cook until soft, stirring often, about 10 minutes.
Add in the spices and TVP and cook another 1-2 minutes.
Add in the beans and tomatoes and simmer for 45-60 minutes, until thickened and reduced slightly. Season to taste, adding in more spices or salt as desired.
I love this TVP chili most with my vegan cornbread, but it’s also great with my no-knead bread or pumpkin cornbread muffins.
For toppings, I love sour cream and cheese, either regular or vegan cheese, along with sliced jalapeño peppers and sliced scallions.
If you try this recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day!
PrintVegan Chili with beans and TVP. You wouldn’t believe this one doesn’t contain meat. Incredibly rich and meaty, a must save.
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(11 comments) leave a comment
What size cans did you use for your beans? Tomatoes in 28 0z size I see. Thanks.
15 ounces
Thanks! What about vegetable broth- I see as an ingredient but not in the recipe?
You can use either vegetable broth or water to reconstitute the TVP
Perfection on a cold, blistery afternoon.
★★★★★
Can I make this in a slow cooker? If so any idea how long?
Hi Marni— I would assume that this would work like most other slow cooker chilis and be able to be cooked on low for 4-6 hours
Can I do this in the slow cooker? If I did any suggestions on how long?
Hi Marni, my go-to conversion for most soups is 4 hours on high, 6 hours on low in a slow cooker. That would be my starting point- may have to adjust a bit but usually a good rule of thumb.
What part of the store is the TVP in?
Hi Paula, I can find it in the baking aisle (usually near the alternative flours) or sometimes in the “vegan/vegetarian” section. You can also grab it online!