Kelly JensenThis 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.
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!
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
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 🙂
Whats In This High Protein Vegan Chili with TVP?
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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. I only use no salt or low sodium beans which gives this dish a really great flavor without the salt.
- Vegan Baked Beans – to give this chili a little extra sweetness!
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- 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. We always keep a few bags of this stuff on hand.
- 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!
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!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
TVP Chili (V, GF)
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 No-Salt-Added Diced Tomatoes
- 2 cups 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
Or tag me @theherbeevore in your photo on Instagram!
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!
