Hearty TVP Chili
Cozy up with a steaming bowl of **Hearty TVP Chili**, a wholesome and protein-packed twist on the classic comfort food! Loaded with vibrant vegetables like bell peppers, carrots, and celery, and made extra satisfying with the addition of Textured Vegetable Protein (TVP), this vegan chili delivers bold, smoky flavors thanks to a spice blend of chili powder, cumin, paprika, and cayenne. Protein-rich kidney and black beans, sweet corn, and a simmered medley of diced tomatoes and tomato paste create a luscious, thick base that’s as nutritious as it is delicious. Perfect for weeknight dinners or meal prep, this one-pot recipe comes together in under an hour and serves up to six people. Garnished with fresh parsley and served piping hot, it’s the ultimate plant-based comfort dish!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 large Garlic cloves
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 large Carrot
- 2 sticks Celery stalks
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 3 cups Vegetable broth
- 15 ounces Canned kidney beans
- 15 ounces Canned black beans
- 15 ounces Canned corn
- 1.5 cups TVP (Textured Vegetable Protein)
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 0.25 cup Fresh parsley
Instructions
Finely chop the onion, garlic, green bell pepper, red bell pepper, carrot, and celery.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and garlic, sauté for about 3 minutes until softened.
Stir in the bell peppers, carrot, and celery, continue to cook for another 5 minutes, until the vegetables begin to soften.
Add the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes (with juice) and tomato paste, stirring to combine.
Add the vegetable broth and bring the mixture to a gentle boil.
Rinse and drain the kidney beans, black beans, and corn.
Add the kidney beans, black beans, corn, and TVP to the pot, stir well.
Reduce heat to low, cover, and let the chili simmer for about 25 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Remove from heat and let the chili sit for a few minutes before serving.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8922 mg | 388% | |
| Total Carbohydrate | 492.1 g | 179% | |
| Dietary Fiber | 163.1 g | 582% | |
| Total Sugars | 84.2 g | ||
| Protein | 259.5 g | 519% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1444 mg | 111% | |
| Iron | 73.8 mg | 410% | |
| Potassium | 9056 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
