Vegan Chili With TVP

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.

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

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