Super “Meaty” Chili with TVP | Dinner

Any mock meat will work well in a vegan chili, but TVP is easy to

keep on hand and very inexpensive. This is more of a thick, “meaty,”

Texas-style chili than a vegetable chili, but chili is easy and forgiving,

so if you want to toss in some zucchini, broccoli, diced carrots, or

even add an additional jalapeño pepper, by all means, do!


1 1/2 cups TVP granules 1 cup hot Vegetable Broth

1 tablespoon soy sauce

1 yellow onion, chopped

5 cloves garlic, minced

2 tablespoons olive oil

1 cup corn kernels (fresh, frozen, or canned)

1 bell pepper, any colour, chopped

2 (15-ounce) cans beans (black, kidney, or pinto)

1 (15-ounce) can diced tomatoes

1 jalapeño pepper, minced, or 1/2 teaspoon cayenne pepper (optional)

1 teaspoon cumin

2 tablespoons chili powder

Salt and pepper, to taste


1. Cover the TVP with hot Vegetable Broth and soy sauce. Allow sitting for

3–4 minutes only, then drain.

2. In a large soup pot or stockpot, sauté the onion and garlic in olive oil

until onion is soft, about 3–4 minutes.

3. Add remaining ingredients and TVP, stirring well to combine. Cover,

and allow to simmer over low heat for at least 30 minutes, stirring


4. Adjust seasonings, to taste.

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