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Vegan Chili (TVP Recipe)

Vegan Mexican Recipe🇲🇽– Vegan Chili (TVP Recipe) is easy to make, aromatic, and super delicious! This is one of my favorite one-pot meals. It’s so appetizing and also tickles your tongue!

a bowl of chili con carne with corn chips
Want some Vegan Chilli tonight? 🇲🇽

Vegan Chili

Homemade Vegan Chili with TVP paired with sliced avocado, cooked rice, corn chips, tortillas, bread or cornbread, and vegan sour cream. It’s not just a fantastic quick one-pot meal, but also perfect for doing batch-cooking for lunch box meal prep.

Love more Tex-Mex Vegan Recipes? Check our Vegan Fajitas, Vegan Mexican Rice and Vegan Birria Tacos.

What’s Chili?

As you might be wondering why so many different names are all referring to the same dish? Chili, also known as Chili Con Carne, Chile Sin Carne, or Chile Con Carne). It’s a dish originally made with minced meat, tomatoes, a Mexican spice blend( onion, garlic, cumin, paprika…etc. ) and chilli peppers. It originated in Northern Mexico or Southern Texas ( It’s also classified as Tex-Mex cuisine).

a corn chip dipped into the mixture
I like my vegan chili goes with avocado, brown rice, and corn chips.

Chili became popular among working-class Tejana and Mexican women. The Chili Queens of San Antonio, Texas were famous for selling their inexpensive Chili stew in their casual ” Chili joints”, giving a lot of Americans their first taste of Chili, which helped popularize Tex-Mex style Chili Con Carne throughout South and West.

However, it doesn’t really matter how many names this dish has, when you see one, you will know it! ( Maybe I should say, when you “smell” one, you will know it!)😚

Mexican-inspired Vegan Chili is packed with pungent aromatics and spices( you can smell it from miles away!). Bursting with flavors in your mouth ( savory, tomatoey, peppery, and spicy), making this dish so hearty. It’s super addictive and I’m not lying!

Vegan Chili

To vaganize this classic Tex-Mex dish, all we need to do is by replacing the protein and use vegetable stock. The rest all stay the same.

I use canned Black Beans and TVP (Textured Vegetable Protein) as my plant-based protein sources. TVP is a meat substitute featured in many vegan and vegetarian recipes. Its unique chewy texture and mild flavor make it a great addition to our chilli. For this recipe, we don’t need to rehydrate TVP beforehand, simply dump dried TVP into the sauce. Don’t worry, it soaks up flavors very very well.

TVP is low in calories and rich in nutrients like protein and fiber. Image by thehiddenveggies.com

You might notice that I add Garam Masala” to my TVP Chili. What? Why is an Indian spice doing here!? This is just my twist, as garam masala is a spice mix including cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg. Just a small teaspoon of it, I found that it gives the TVP Chilli an extra sensational taste.

Is it illegal to cook chili with garam masala? Hey, we’re not breaking the law. ( Although a lot of hardcore Texan or Mexican food maniacs will disagree with me.)

Jamie Olive uses garam masala in his Bolognaise! What’s chef’s flair? – giving your food a bit of Attitude.😎

Ingredients for Vegan Chili

4 ingredients
  • TVPTVP is commonly made from soybeans, but it can also be made from wheat, oats, or cottonseeds. If you can find TVP in your local stores, you can use crumbled firm-tofu as a replacement. (P.S. break a block of firm or extra-firm tofu into small crumbs, squzzed out the liquid as much as possible, and bake in an oven or air-fryer until lightly crusted skin)It will taste similar to TVP.
  • Black Beans– you can use Kidney beans too. I use canned black beans( rinsed and drained.) If you use dried beans, you need to precook your beans first.
  • Small Diced Yellow Onion and Minced Garlic.

The Seasonings for vegan Chili Sauce

  • Vegetable Broth(salt-reduced)– to have a better control over our seasoning, we go for salt-reduced or low-sodium veg broth.
  • Nutrional Yeast– the source of extra umami flavor.
  • Spicesdried oregano, ground cumin, garam masala, smoked paprika, ground cayenne pepper, and salt.
  • Chilies ( it’s optional)- this dish is supposed to be very hot. It’s ok to leave it out if you can’t handle the heat. Comfort foods need to make you comfortable first!

How to make Vegan Chili

Surprisingly, Vegan Chili is so easy to make, because beans and TVP don’t need a long cooking time. It’s actually like cooking Bolognese with a lot of spices.

Check the picture down below for an overall process shot.

6 steps overall process shot
One pot means fewer wash-ups after!

1. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium-low heat, place small-diced yellow onion and minced garlic into the pot, and saute them until softened and fragrant without any color( if they start to get burnt, turn the heat down to low) It takes around 3-4 minutes.

2. Add tomato puree, tomato paste, and low-sodium vegetable broth into the pot and stir.

3. Followed by adding nutritional yeast and spices ( dried oregano, ground cumin, garam masala, smoked paprika, ground cayenne pepper, and salt) and stir until everything is mixed together.

4. Add canned Black Beans( rinsed and drained) and dried TVP ( textured vegetable protein)and stir, make sure they’re submerged in the sauce.

5. Put the lid on and turn the heat to very low. Let them very gently bubble away for 10 minutes until the sauce thickened.

6. After simmering for 10 minutes, the sauce should be reduced by half( if no sauce or too thick, add more vegetable stock around 1/4 cup and bring it to a boil again). To taste first see if more salt is needed. Serve vegan chili hot with rice, corn chip, sliced avocado, lime wedge, and fresh herbs( cilantro). More sliced chillies to finish if you like, and dig in! 🍛

a hand grad a corn chip dip into the mixture
Serve over rice, or corn chips!

How much do you like Vegan Chili? Leave me comments down below😘 

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two bowls of vegan chilli with corn chips

Vegan Chili (TVP Recipe)

Vegan Mexican Recipe🇲🇽- Vegan Chili (TVP Recipe) is easy to make, aromatic, and super delicious! This is one of my favorite one-pot meals. It’s so appetizing and also tickles your tongue!
5 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 323kcal
Author: SHU-CHUN

Ingredients

For the Chili Sauce

Garnish

  • 1 ea Chili sliced
  • 1 ea Lime wedge
  • 1 sprig Cilantro

Instructions

  • 1. Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium-low heat, place small-diced yellow onion and minced garlic into the pot, and saute them until softened and fragrant without any color( if they start to get burnt, turn the heat down to low) It takes around 3-4 minutes.
  • 2Add tomato puree, tomato paste, and low-sodium vegetable broth into the pot and stir.
  • 3. Followed by adding nutritional yeast and spices ( dried oregano, ground cumin, garam masala, smoked paprika, ground cayenne pepper, and salt) and stir until everything is mixed together.
  • 4. Add canned Black Beans( rinsed and drained) and dried TVP ( textured vegetable protein)and stir, make sure they’re submerged in the sauce.
  • 5. Put the lid on and turn the heat to very low. Let them very gently bubble away for 10 minutes until the sauce thickened.
  • 6. After simmering for 10 minutes, the sauce should be reduced by half( if no sauce or too thick, add more vegetable stock around 1/4 cup and bring it to a boil again then serve). To taste first see if more salt is needed. Serve vegan chili hot with rice, corn chip, sliced avocado, lime wedge, and fresh herbs( cilantro). More sliced chilies to finish if you like, and dig in! 🍛

Video

Notes

* Note1- TVP is commonly made from soybeans, but it can also be made from wheat, oats, or cottonseeds. If you can find TVP in your local stores, you can use crumbled firm-tofu as a replacement. (P.S. break a block of firm or extra-firm tofu into small crumbs, squzzed out the liquid as much as possible, and bake in an oven or air-fryer until lightly crusted skin)It will taste similar to TVP.
*Note2- this dish is supposed to be very hot. If you like it hot, add more to your liking. Bear in mind, that it’s ok to leave it out or reduced it to 1/8 tsp if you can’t handle the heat. Comfort foods need to make you comfortable first!

Nutrition

Serving: 1people | Calories: 323kcal | Carbohydrates: 45g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1219mg | Potassium: 1011mg | Fiber: 15g | Sugar: 14g | Vitamin A: 1583IU | Vitamin C: 20mg | Calcium: 174mg | Iron: 8mg

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Kelly: I’m trying to blend in…

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4 thoughts on “Vegan Chili (TVP Recipe)”

  1. Vegan Chili should NEVER reference CARNE, CON O SIN! The dish is not a vegan dish. You may invent a name, like spicy pepper bean stew. CHILLI in Spanish is pronounced CHEE-YEE. The British misspelling is arrogance, like CURRY for KARI!

    Reply
    • Thank you for your knowledge…A lot of dishes are not supposed to be vegan but we veganise them…
      just want to show people that you don’t have to have meat and still can enjoy the dishes…

      Thank you again for your feedback. Wish you have a wonderful day.

      Shu-Chun xx

      Reply

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