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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 (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



  • 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!


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