Description

Vegan TVP chili is a hearty and healthy recipe that is perfect for a weeknight dinner. This vegetarian chili recipe uses textured vegetable protein (TVP), which is a budget-friendly and high-protein meat alternative that gives this chili a meaty texture. Meal prep and freezer friendly!

Ingredients

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1 small white onion, diced
1 rib celery, chopped
2 carrots, chopped
4 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons onion powder
1/4 teaspoon ground cayenne (optional, for spice)*
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups TVP (textured vegetable protein)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (28 oz) can diced or crushed tomatoes
3 cups vegan beef flavored broth (sub vegetable broth)

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Instructions

Heat up a splash of water or oil in a large pot over medium heat. Sauté the onion, celery, carrots for 7-8 minutes until the onions are translucent.
Add the minced garlic and all the spices, and cook for an additional 60 seconds.
Reduce the heat to medium low. Add in the dry TVP, black beans, kidney beans, tomatoes, and broth. Cover and simmer for 35-40 minutes, until the vegetables are cooked to your preference.
Taste the chili and adjust the spices if needed. Enjoy on it’s own, or top with vegan cheese, sour cream, green onions, and lime wedges.

Notes

* I do not cook with cayenne pepper. I am a baby with heat. But if you like chili to be spicy, start with 1/4 teaspoon of cayenne and add more as needed.

Nutrition

Serving Size: 1 serving
Calories: 353.6 kcal
Sugar: 15.6 g
Sodium: 950.3 mg
Fat: 2.6 g
Saturated Fat: 0.4 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 59.6 g
Fiber: 19.6 g
Protein: 28.1 g
Cholesterol: 0 mg

Keywords: tvp chili, tvp recipes, vegetarian chili