This hearty vegan chili with TVP is packed with beans, vegetables, aromatic spices, and a satisfying meaty texture, making it the ultimate one-pot comfort meal ideal for cozy evenings, gatherings, or game-day feasts.
This vegan chili is a departure from the usual vegetable-based chili versions packed with veggies. Don't get me wrong, those are delicious, too, but I've taken a slightly different approach to make this chili feel heartier and, dare I say, a bit more "meaty."
How did I do it? Well, I added a combination of textured vegetable protein (TVP) and red lentils, giving it a nice thickness and creating a rich, satisfying texture. You won't even notice the red lentils and the TVP gives it a great texture.
If you're looking for ways to use leftover chili, try loading it onto Vegan Chili Cheese Fries or Vegan Chili Dogs for a delicious game-day meal.
For more chili options, you might love my Black Bean Quinoa Chili-a hearty, protein-rich alternative.
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Ingredients
Don't let the list of ingredients stop you from making this chili. It comes together in one-pot to craft a delicious chili. You need these layers of flavor. For specific quantities, refer to the recipe card below.
Ingredient Notes
- Ancho Chili Powder: Ancho chili powder is an easy way to add rich flavor and depth to your chili. Found in most grocery stores and Latin markets, it varies in heat and flavor, so your chili's taste may depend on the seasoning you choose.
- Beer: Adding beer enhances the chili's flavor. Robust options like stouts or porters work best, but any beer on hand will do. You can also substitute with red wine or extra vegetable broth.
- Vegan Worcestershire Sauce: A splash of vegan Worcestershire sauce adds savory umami flavor. If you don't have any, use Tamari or soy sauce as substitutes.
- Mexican Oregano: Mexican oregano has a citrusy, earthy flavor with a hint of licorice, different from the sharper Mediterranean variety. It's easy to find in grocery stores, Latin markets, or online, and is great for chili or any Mexican-inspired dish.
- Chili Beans: Bush's chili beans come in mild or medium heat. If you can't find them or prefer another option, pinto beans make a great substitute.
- Red lentils add a great texture to the dish while remaining virtually invisible like in these other red lentil recipes. Moreover, the starch in red lentils naturally thickens the chili, giving it a hearty and satisfying texture.
- TVP: Textured vegetable protein, made from soy flour, mimics ground meat's texture, making chili hearty and satisfying. You can swap TVP for another vegan protein or leave it out, but it's perfect for adding chewiness and richness to this dish.
Variations
- Vegetables such as bell peppers, carrots, zucchini, corn, sweet potatoes, butternut squash, and celery can add a variety of flavors, textures, and colors to the chili, so feel free to add your favorites.
- If you want to add a smoky crunch to the chili, sprinkle in some Vegan Bacon Bits.
- Other meat replacements like Impossible Meat or Beyond Burger are delicious additions. Sauté the meat in some oil and then add to the chili when adding the beans and canned tomatoes. They will also bulk up the chili and add texture.
- Use any beans or legumes you like, such as navy beans or chickpeas.
How to Make Vegan Chili With TVP
This meal comes together in one pot with canned beans and only a few fresh ingredients. Here are some pictures of what you'll be doing. For detailed instructions, see the recipe card.
Step 1: Add the onion and sauté until golden brown and fragrant.
Step 2: Sauté the garlic and jalapeño for about one minute.
Step 3: Add your desired amount of chipotle pepper, adobo sauce, and tomato paste.
Step 4: Sauté the spices for about one minute. Add some beer to deglaze the pot and mix it all together until the beer has evaporated.
Step 5: Add crushed tomatoes, vegetable broth, kidney beans, black beans, chili beans in sauce, and red lentils to the pot, stirring to combine. Then, mix in brown sugar, vegan Worcestershire sauce, cocoa powder, and salt. Bring to a boil, ensuring everything is well mixed. Reduce the heat to a simmer and cook for about 60 minutes.
Step 6: Add the TVP, lime, cilantro, and masa harina (if using) to thicken the soup. Add the masa harina one tablespoon at a time, up to two tablespoons.
Step 7: Adjust the seasoning and add your favorite toppings, such as scallions, avocado, cilantro, lime, tortilla chips, or vegan sour cream.
Top Tips
- The lentils and TVP thicken the chili, so the masa harina is optional. Wait for the chili to simmer, uncovered for 90 minutes, so it can thicken up before adding the optional masa harina.
- If you like your chili thinner, add more vegetable stock when simmering.
- Add red pepper flakes or leave the seeds in the jalapeño peppers if you prefer a spicier chili.
- You can make this chili in advance and store it in the fridge or freezer for later. Just reheat it on the stove or microwave, and add some vegetable broth if it gets too thick.
Serving Suggestions
- Garnish your chili with green onions, spicy pickled jalapeños or onions, cilantro, lime, vegan shredded cheese, vegan sour cream, avocado, or crunchy tortilla chips. These things add another layer of delicious flavor.
- Enjoy this chili with delicious vegan Cornbread, Vegan Corn Casserole, Sweet Vegan Macaroni Salad, or a Classic Vegan Coleslaw Recipe.
- This chili is great as a topping for baked potatoes, nachos, or vegan hot dogs or as a filling for burritos, quesadillas, or tacos.
Vegan Chili FAQS
This vegan chili is a healthy meal with fiber, protein, and vitamins. It's also low in fat and contains no cholesterol.
You can freeze it for up to three months. To reheat, thaw in the refrigerator overnight and heat on the stove or microwave.
You can make vegan chili in a slow cooker by sauteing the onions and garlic, combining all the ingredients, and cooking on low for 6-8 hours or on high for 3-4 hours.
Yes. If I'm not using the TVP, I brown other plant-based meats like Beyond or Impossible after the onions have become translucent.
More Delicious Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan Chili with TVP recipe. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Vegan Chili With TVP
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion finely diced
- 3 cloves garlic 1 tablespoon, minced
- 2 jalapenos chopped and deseeded for less heat
- 1 tablespoon tomato paste
- 2 tablespoons Mexican oregano
- 2 tablespoons ancho chili powder substitute with regular chili powder
- 1 tablespoon cumin
- 1½ teaspoons paprika
- 1-2 chipotle peppers in adobo chopped; use 1 - 2 chipotle pepper + 1 teaspoon adobo sauce
- ¾ cup beer sub with red wine
- 2 28 ounce cans crushed tomatoes
- 2 cups vegetable broth substitute with vegan beef broth
- 1 15 ounce can red kidney beans
- 1 15 ounce can can black beans
- 1 15 ounce can can chili beans in sauce I recommend Bush's Chili Beans; Alternatively, use a regular can of pinto beans.
- ½ cup red lentils
- 2 tablespoons brown sugar
- 1 tablespoon vegan Worcestershire sauce sub with Tamari or soy sauce
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon salt
- 1 cup TVP
- 1 tablespoon lemon juice
- ¾ cup cilantro optional
- 3 tablespoons masa harina optional to thicken if necessary
Instructions
- Saute Onions, Garlic, and Jalapenos: In a large pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Sauté for about 5 minutes until it becomes translucent. Add the minced garlic and jalapeños, and sauté for another 2 minutes until fragrant.
- Add Tomato Paste and Chipotle Peppers: Stir in the tomato paste and minced chipotle peppers until the tomato paste darkens slightly.
- Bloom the Spices: Stir in the Mexican oregano, ancho chili powder, cumin, and smoked paprika, and sauté for about a minute, allowing the spices to bloom.
- Deglaze with Beer: Pour the beer to deglaze the pot, scraping up any bits from the bottom. Allow it to simmer for a few minutes to cook off the alcohol.
- Add Liquid and Beans: Add crushed tomatoes, vegetable broth, red kidney beans, black beans, chili beans in sauce, and red lentils to the pot. Stir well to combine.
- Season and Sweeten: Mix in the brown sugar, vegan Worcestershire sauce, cocoa powder, and salt. Mix everything well and bring to a boil.
- Simmer: Lower to a simmer and cook for about 60 minutes, stirring occasionally. The lentils should be tender and the flavors well-developed when it is done.
- Finish: Just before serving, stir in the lemon juice and cilantro to brighten the flavors.
- Optional: If you prefer a thicker chili, add up to 2 tablespoons of masa harina to the chili. Simmer for an additional 5 minutes to thicken. It will thicken more as the chili cools down.
- Serve: Serve your vegan chili hot, garnished with chopped scallions or cilantro if desired. It's perfect with a slice of crusty bread or over rice.
Anonymous says
It was insanely good!