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.
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!
Related Post: Hearty Vegan Stew With Fluffy Dumplings
💚Reasons You'll Love This Recipe
💚This TVP chili recipe is perfect for those busy days when you want a wholesome meal without spending hours in the kitchen.
💚TVP (textured vegetable protein) is an excellent source of plant-based protein, which makes this recipe an excellent choice for vegans looking to up their protein intake.
💚Use this recipe a template, and personalize according to your own taste. Add more spice, include extra veggies, or top it off with your favorite garnishes. I've given you some of my suggestions below.
💚Love a good meal prep recipe? TVP chili is perfect! It freezes really well (see my tips below.) Make a double batch and freeze it for when you need a healthy, satisfying meal.
- 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.
👨🍳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.
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 or even an avocado spread is a delicious topping for vegan chili.
- Top your TVP chili with this DIY Vegan Sour Cream.
- Thinly sliced purple onions or Mexican Pickled Red Onions With Lime
- Lime ( a good squeeze of lime adds a zesty flavor).
- Vegan Cheese Shreds or a drizzle of vegan queso.
- Serve over a bed of this fluffy Mexican Rice.
- 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.
Allow the chili to cool to room temperature. Place it in an airtight container and refrigerate for up to 3-4 days.
Once it has cooled, transfer it to a freezer-safe container. Leave a bit of space for expansion. Freeze for up to 2-3 months. To reheat, thaw in the chili the refrigerator overnight and then reheat it on the stove or in the microwave.
🙋Frequently Asked Questions
Textured Vegetable Protein (TVP) is a plant-based protein substitute made from defatted soy flour. It comes in the form of dry, granulated chunks or flakes that's known for its ability to absorb flavors during cooking.
Yes, TVP is a nutritious option, especially for those seeking plant-based protein sources. It is low in fat, cholesterol-free, and rich in protein, making it a healthy choice for various diets. Additionally, TVP contains essential amino acids and is a good source of iron and fiber, contributing to a well-rounded and balanced diet when incorporated sensibly.
Yes, this recipe is gluten free. TVP is gluten free. The only thing you might want to check the ingredients label on, is liquid smoke. Some liquid smoke does contain gluten. If you want a guaranteed gluten free substitute for liquid smoke, try tamari sauce.
Craving More Easy Vegan Dinner Recipes?
Vegan TVP Chili Sin Carne
- 1½ cups TVP
- 1½ cups hot water
- 1 teaspoon liquid smoke
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato puree
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red pepper diced
- 3 cloves of garlic minced
- 3 chipotle chili peppers plus 2 tablespoon adobo sauce roughly chopped
- 1 14 ounce can of kidney beans rinsed and drained
- 1 14 ounce can of black beans rinsed and drained
- 1 14 ounce can of chopped tomatoes
- 1 cup hot water
- 1 cup corn kernels fresh, canned or frozen
- In a large bowl pour the hot water over the TVP. Add the liquid smoke, chili powder, cumin and tomato puree. Set aside.
- Heat the oil in a large pot over medium heat. Saute the onion and red pepper for 5 minutes. Add the garlic and saute for a further minute.
- Add TVP mixture, chipotle chilies (and sauce) to the onions and saute for two minutes.
- Add the kidney and black beans. Pour in the tomato sauce and hot water. Stir in the corn kernels. Put the lid on the pot, reduce the heat and allow the chili to simmer for 20 minutes, or until it's thickened. see note 1
- If the chili is not as thick as you like it, take the lid off the pot and simmer over low heat for an additional 5 minutes.
- Nutritional information provided is not inclusive of toppings.