Vegan TVP Chili Sin Carne

This vegan TVP chili sin carne is a protein packed bowl of comfort. It's the perfect make ahead vegan recipe for parties; and it also makes an easy, healthy midweek family dinner.

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• Ingredients
• How To Make TVP Chili Sin Carne
• Serving Suggestions
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When winter sets in, and the days get shorter, I always crave a big, steaming bowl of vegan chili sin carne to warm me up. Something about winter nights makes me crave vegan comfort food like vegan mac and cheese, or air fryer eggplant parmesan.

This TVP chili sin carne packs a smoky punch, thanks to chipotle peppers. Meaty TVP and red and black beans give it a boost of protein. The TVP and tomato sauce base really soak up all the gorgeous rich flavors. It all adds up to the best vegan chili I've ever tasted!

Ingredients

• TVP: If you've never tried TVP, you're in for a real treat. TVP are soy granules that soak up and enhance the flavors of whatever dish you use them in. That's why TVP chili has such a meaty, robust smoky taste. TVP is loaded with lean protein and fiber. If you're looking for other great sources of fiber, check out my Ultimate High Fiber Food List for vegans.
• Liquid Smoke: Liquid smoke and TVP love to pal around together. TVP soaks up all the rich, smoky flavors, making your vegan chili really shine. If you don't have liquid smoke on hand, it's ok to substitute an equal amount of tamari or soy sauce.
• Cumin: Cumin is a classic chili spice. What's chili without a kick of earthy cumin?
• Chili Powder: You can use a mild or spicy chili powder depending on how spicy you like your chili.
• Tomato Puree: Just a tablespoon mixed with the TVP, balances out the cumin and chili pepper and adds a sweet flavor without using sugar like so many vegan chile recipes call for.
• Olive Oil: I always recommend using the best quality olive oil you can afford. The difference in flavor is really noticeable in almost all dishes.
• Yellow Onion: Sweet yellow onions caramelize as they saute, which is why you almost always see them used in every great sauce recipe.
• Red Pepper: Red peppers add a vibrant burst of sweet flavor and color. You can also use green or yellow peppers if that's what you have on hand.
• Garlic: Assertive garlic really mellows when sauteed. It enhances the flavor of any dish you add it to, if you're careful to saute it for the right amount of time.
• Chipotle Chili Peppers And Adobo Sauce: Buy canned chipotle chili peppers packed in adobo sauce for this TVP chile recipe. You can find them at most supermarkets, and it's hard to beat the smoky flavor they add to a pot a of chili.
• Kidney Beans: Kidney beans keep their shape when cooked for long periods of time, which is what makes them the most popular bean used in chili recipes. And, like TVP, kidney beans soak up all the other flavors, giving you a truly flavor packed TVP chili sin carne.
• Black Beans: I like a combination of beans in my vegan chile. Black beans taste so earthy and nutty...they pair well with kidney beans, and will hold their shape when cooked. If you prefer to use one kind of bean, your TVP chili will still be delicious!
• Chopped Tomatoes: All you need is one can of quality chopped tomatoes for the the base to this chili recipe.

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How To Make TVP Chili Sin Carne

• The first thing we're going to do is soak the TVP in a bit of water, liquid smoke, cumin chili powder, and tomato paste. TVP really soaks up flavors that are added to it, and this is what will give your TVP chili that ultra smoky, meaty flavor. Set your TVP aside while we make saute the veg.
• Heat two tablespoons of olive oil in a large pot or Dutch oven. Saute the yellow onion and red pepper for 5 minutes. Add the garlic and saute for 1 more minute, being careful not to let it burn.
• Tip your TVP mixture into the pot and add your chipotle peppers and adobo sauce. Saute for two minutes.
• Tip in the kidney beans, black beans, tomato sauce and 1 cup of hot water. Bring everything to a gentle simmer, and stir in your corn kernels.
• Finally, put the lid on the pot and allow your TVP chili sin carne to simmer gently for 20 minutes. If the chili is not as thick as you like it after twenty minutes, take the lid off the pot and allow the chili to simmer for an additional 5 minutes, or until it's the consistency you like.

Serving Suggestions

One of the great things about this vegan chili recipe is how creative you can get with the toppings. Here's a few of my favorite TVP chili add-ons!

• Sliced avocado
• Vegan Sour Cream
• Thinly sliced purple onions
• Lime ( a good squeeze of lime adds a zesty flavor).
• Vegan Cheese Shreds or a drizzle of vegan queso.
• Coriander
• Plain tortilla chips or my baked lentil chips
• Add a sprinkling of vegan bacon bits for a flavor boost.
• Cool it down with a side of fruity salsa like this pineapple salsa.

Frequently Asked Questions About This Recipe

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