Vegan TVP Chili

vegan chili
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Prep: 20 mins
Cook: 60 mins
Soak: 6 hrs
Total: 7 hrs 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
308 Calories
8g Fat
44g Carbs
19g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 308
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 390mg 17%
Total Carbohydrate 44g 16%
Dietary Fiber 12g 43%
Total Sugars 9g
Protein 19g
Vitamin C 22mg 110%
Calcium 129mg 10%
Iron 6mg 35%
Potassium 1310mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Create a delicious pot of homemade vegetarian chili with beans. The recipe includes a generous amount of TVP (textured vegetable protein) to give it a chewy and "meaty" texture. It's an ideal vegetarian main for chilly days when you want a hearty and filling meal for your family.

This vegetarian chili recipe begins with dried kidney beans, though you can use black beans or a combination of beans. Since they're dry, you will need to let them soak for at least six hours, but overnight is best. On chili day, cook the beans while putting together the rest of the ingredients. A combination of garlic, chili pepper and powder, cayenne, coriander, and cumin flavor the tomato-based chili wonderfully. It may take some time to make, but one taste will ensure you that this homemade chili is worth every minute of your effort.

While the homemade vegetarian chili recipe calls for TVP, it also works great with TSP (textured soy protein). Top it with shredded vegan cheese, crackers, or chopped scallions, and enjoy the chili with homemade bread for a complete meal.

Ingredients

  • 2 cups uncooked kidney beans, or black beans

  • 8 cups water

  • 1 cup hot vegetable broth

  • 1 cup TVP, or textured vegetable protein

  • 2 bay leaves

  • 1/4 cup olive oil

  • 2 medium onions, diced

  • 4 cloves garlic, minced

  • 1 green or red chili pepper, minced

  • 1/2 teaspoon cayenne pepper

  • 2 teaspoons coriander

  • 2 teaspoons cumin

  • 1 tablespoon chili powder

  • 1 (28-ounce) can diced or crushed tomatoes

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a large soup or stockpot, soak the beans in water for at least 6 hours or overnight. Retain the soaking water.

  3. Bring beans and water to a slow simmer. Allow them to cook for at least one hour.

  4. In a small bowl, combine hot vegetable broth with TVP and bay leaves. Allow to sit for 5 to 10 minutes.

  5. In a separate large soup or stock pan, sautee onions, garlic, and chili pepper in olive oil for 3 to 5 minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander, cumin, and chili powder. Stir well to combine.

  6. Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.

  7. Taste and adjust seasonings, and remove the bay leaf before serving. Enjoy.