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TVP Chili Recipe (Vegan, High Protein)

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This easy TVP chili recipe is 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.

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 taco fillings!

This TVP Chili Recipe is:

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

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.

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 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 🙂

What’s In This High Protein Vegan Chili with TVP?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Extra Virgin Olive Oil
  • Carrots
  • Celery
  • Onions
  • Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
  • Corn
  • Mushrooms
  • Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in your chili.
  • No Salt Added Kidney Beans: These boxed kidney beans are a really fantastic alternative to canned beans.
  • Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! 
  • TVP (Textured Vegetable Protein): I love stocking my pantry with TVP!  TVP is made from soy protein and has the exact same texture as ground beef… making it 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.
  • Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
  • Oregano: a spice I always put in my chili, tacos, or fajitas!  This dried oregano has a bright and earthy flavor, and goes so well with the roasted vegetables.
  • Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.

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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tvp chili recipe with textured vegetable protein soy protein chili recipe with baked beans black bean soup kidney beans onions mushrooms peppers and tomatoes and spices vegan gluten free high protein chili recipes

TVP Chili

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 minutes
Cook Time 2 hours
Servings 12
Calories 154 kcal

Ingredients
  

  • 1 sweet onion diced
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 3 carrot diced
  • 3 celery stalks diced
  • 2 bell pepper I use green and yellow
  • 1/2 cup sweet corn
  • 1 cup mushrooms chopped
  • 1 can black bean soup
  • 1 can kidney beans
  • 1 can baked beans
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can Diced Tomatoes
  • 2 cups Textured Vegetable Protein (TVP) textured vegetable protein
  • 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!

Nutrition

Calories: 154kcalCarbohydrates: 24gProtein: 12gFat: 2gSaturated Fat: 1gCholesterol: 2mgSodium: 334mgPotassium: 605mgFiber: 8gSugar: 9gVitamin A: 3830IUVitamin C: 41mgCalcium: 137mgIron: 5mg
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