Vegan TVP Chili Recipe

vegan chili
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Ratings (6)
  • Total: 7 hrs 20 mins
  • Prep: 6 hrs 20 mins
  • Cook: 60 mins
  • Yield: serves 6 to 8
Nutritional Guidelines (per serving)
314 Calories
8g Fat
48g Carbs
15g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use dried kidney beans or black beans to make this homemade vegetarian chili with TVP or TSP. The generous amount of TVP (textured vegetable protein) in this recipe gives this veggie chili a chewy and "meaty" texture.

Ingredients

  • 2 cups uncooked beans (kidney or black beans)
  • 8 cups water
  • 1 cup hot vegetable broth
  • 1 cup uncooked TVP (textured vegetable protein) or TSP (textured soy protein)
  • 2 bay leaves
  • 1/4 cup olive oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 green or red chili pepper, minced
  • 1/2 tsp cayenne pepper
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 28 ounce can diced or crushed tomatoes
  • Salt and pepper to taste

Steps to Make It

  1. In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.

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

  3. In a small bowl, combine TVP with hot vegetable broth and allow to sit for five to ten minutes.

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

  5. 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.

Enjoy your TVP chili!

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