The Best TVP Chili Recipe (Vegan, Gluten Free, High Protein)

This is the best TVP Chili I have ever had- perfectly spiced, rich and filling, and so easy to make and meal prep for dinner or lunches.

I can’t tell you how many time I’ve attempted to make chili, but something was…. off.  Not bad off, but I couldn’t get the spices or the flavor right.  That ALL changed when I made this chili.  Its absolutely delicious and has an incredible flavor. TVP is textured vegetable protein… which is a delicious alternative to ground beef.  I always have a few packs in my cupboard- its a staple ingredient in my Vegan Italian Meatballs and our weekly #TacoTuesday spread!

This TVP Chili is:

  • Hearty
  • Spicy
  • Smokey
  • Packed with Vegetables
  • Easy to batch cook, meal prep, or make ahead.
  • Vegan
  • Gluten Free

veggie chili beans tvp

What I love about this recipe is all the delicious vegetables going on in this: tomatoes, onion, garlic, carrots, mushrooms, celery, corn, and not one, not two, but THREE different kinds of beans!  Simmered together with my signature spice combination, and you have a delicious and healthy meal for the week that even the pickiest meat eater will love.

I served this at a chili party, and it was a huge hit!  I did a lil DIY chili bar, and had a variety of toppings out for everyone: jalapenos, chives, sour cream, macaroni, cheese, raw onion, etc.  It was so successful that most of the chili got eaten and I didn’t have as many leftovers as I thought I would 🙂

Whats In The Best Vegan Chili?

1 large onion, diced
4 cloves garlic, minced
1 tbsp extra virgin olive oil
3 large carrots, diced
3 celery stalks, diced
2 large bell peppers, I use green and yellow
1/2 cup corn
1 cup mushrooms, chopped
1 can black bean soup
1 can kidney beans
1 can vegan baked beans
1 28oz can crushed tomatoes
1 28oz can diced tomatoes
1 pkg Beefless Ground Beef, or 2 cups TVP
2 tbsp chili powder
1 tbsp oregano
1 tbsp dried parsley
1 tbsp cumin
Cayenne Pepper to taste

How Do I Made This Chili?

1. In a dutch oven or large stock pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 7 or 8 minutes until soft. Add the diced carrots, celery, bell peppers, and mushrooms, and sauté for 3 more minutes.
2. Add the black bean soup (including liquid), and drained and rinsed kidney beans and baked beans to the pot. Add diced and crushed tomatoes and beef-less ground beef as well.
3. Add spices to the pot: Chili powder, oregano, parsley, cumin, and cayenne pepper. Simmer all on low for 1 hour until veggies are tender and flavor begin to meld.
4. Serve over brown rice, quinoa, or pasta!

5. Store leftovers for one week, so good for lunch!

The Best TVP Chili Recipe (Gluten Free, High Protein, Vegetarian)

This is the BEST Vegan Chili I have ever had- perfectly spiced, rich and filling, and so easy to make and meal prep for dinner or lunches.
0 from 0 votes
Prep Time 30 mins
Cook Time 2 hrs
Servings 12

Ingredients
  

  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 3 large carrots diced
  • 3 celery stalks diced
  • 2 large bell peppers I use green and yellow
  • 1/2 cup corn
  • 1 cup mushrooms chopped
  • 1 can black bean soup
  • 1 can kidney beans
  • 1 can vegan baked beans
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can diced tomatoes
  • 2 cups TVP
  • 2 tbsp chili powder
  • 1 tbsp oregano
  • 1 tbsp dried parsley
  • 1 tbsp cumin
  • Cayenne Pepper to taste

Instructions
 

  • In a dutch oven or large stock pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 7 or 8 minutes until soft. Add the diced carrots, celery, bell peppers, and mushrooms, and sauté for 3 more minutes.
  • Add the black bean soup (including liquid), and drained and rinsed kidney beans and baked beans to the pot. Add diced and crushed tomatoes and TVP as well.
  • Add spices to the pot: Chili powder, oregano, parsley, cumin, and cayenne pepper. Simmer all on low for 1 hour until veggies are tender and flavor begin to meld.
  • Serve over brown rice, quinoa, or pasta!
  • Store leftovers for one week, so good for lunch!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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