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TVP chili recipe in a ceramic bowl with a slice of lime.

Vegan TVP Chili Sin Carne

Keri Bevan
This vegan TVP chili sin carne is so smoky and delicious. It's packed with protein and fiber, making this the perfect healthy vegan dinner. TVP chili is a great dish to make ahead too! The flavors really enhance as it rests in the fridge.
5 from 34 votes
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course dinner, lunch, Main Course
Cuisine Mexican
Servings 8 servings
Calories 214 kcal


  • cups TVP
  • 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


  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.
  2. Nutritional information provided is not inclusive of toppings.

❄️Storage Instructions


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.


Calories: 214kcalCarbohydrates: 30gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 507mgPotassium: 477mgFiber: 11gSugar: 7gVitamin A: 907IUVitamin C: 27mgCalcium: 114mgIron: 5mg
Keyword TVP chili recipe, vegan chili
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