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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.  This Chili with Textured Vegetable Protein (also known as TVP) is a great high protein vegan lunch or dinner… a perfectly cozy bowl of chili to enjoy by an autumn fire.

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This TVP Chili Recipe is one of our go-to comfort food dinners for fall and winter nights. I can’t tell you how many time I’ve attempted to make chili, but the spices weren’t 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 Recipe is:

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

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OK, So What Is TVP (Textured Vegetable Protein) Anyway?

TVP (Textured Vegetable Protein) are small bits of soy protein, which has a very similar texture as ground beef. Because of this, TVP is really versatile to use in place of real meat. We use TVP in soups and stews, for taco filling, and in lasagnas.   TVP is a great pantry-staple protein, and it lasts a long time. We always keep a few bags of this stuff on hand.

A High Protein Vegan Chili Recipe, Loaded with Veggies!

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 🙂

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Whats In This High Protein Vegan Chili with TVP?

close up of high protein chili bowl with sliced red onion cilantro and bell peppers to garnish the vegan chili bowl recipe with tvp

How Do I Make Chili with Textured Vegetable Protein?

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!

 

Other High Protein Vegan Dinner Recipes You’ll Love!

Tofu Waffles Pizza Recipe (Vegan, High Protein, Keto, Gluten Free)

Bruschetta Quinoa Salad Recipe (Vegan, Gluten Free)

Vegan Shawarma Bowl Recipe (High Protein, Gluten Free)

Gluten and Dairy Free Butter Chicken Recipe (High Protein)

Vegan Low Carb Sandwich with Plant-Based Scrambled Eggs

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Get the Same Ingredients I Use For My Chili with TVP?

 

As always, if you make this vegan and gluten free TVP chili recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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TVP Chili (V, GF)

The Herbeevore
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.  This Chili with Textured Vegetable Protein (also known as TVP) is a great high protein vegan lunch or dinner... a perfectly cozy bowl of chili to enjoy by an autumn fire.
5 from 2 votes
Prep Time 30 mins
Cook Time 2 hrs
Servings 12
Calories 154 kcal

Ingredients
  

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!

Nutrition

Calories: 154kcalCarbohydrates: 24gProtein: 12gFat: 2gSaturated Fat: 1gCholesterol: 2mgSodium: 334mgPotassium: 605mgFiber: 8gSugar: 9gVitamin A: 3830IUVitamin C: 41mgCalcium: 137mgIron: 5mg
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Dinners, Fall Recipes, Favorites, For Entertaining, Freezer Ingredients, Gluten Free, High Protein, Low Sodium, Lunches, Make Ahead, Meal Prep, One Pot Recipes, Pantry Recipes, Soups, Southwest, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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