Easy TVP Chili Recipe (With Soya Mince)

This vegan protein-packed TVP chili is as close to traditional chili as it gets. It's rich, hearty, and has an incredibly meaty texture from the soy crumbles, also known as textured vegetable protein. The best part is that it's super meal prep- and freezer-friendly for those "I don't feel like cooking" nights.

Why you'll love this recipe

• First off, this easy vegan chili recipe is packed with veggies! We're talking onion, carrots, and celery to bring extra flavor, texture, and a sneaky boost of nutrients!
• The rest of the ingredients are pantry staples. Canned beans, canned corn, tomato passata, and vegetable broth are all you need to build a hearty base.
• This chili uses a ridiculously simple spice blend that's easy for anyone to recreate at home.
• Just like in my TVP bolognese, you don't need to rehydrate the TVP beforehand. It goes straight into the pot with the rest of the ingredients and it softens while soaking up all the flavors as it simmers.
• You can easily prep a big batch for the week. Perfect for reheatable dinners or grand-and-go lunches.

Key ingredients and substitutions

• TVP (soya mince): This form of vegan mince has 50 grams of protein per 100 grams and is an incredible plant-based protein source. For this chili, you want to use dry TVP crumbles to mimic the texture of ground meat (no soya strips). If you can't find it at your local store, you can order it online from Bob's Red Mill, Anthony's, or Koro.
• Onion, garlic, carrots, and celery: Together they form the base of the chili and add a bit of sweetness. You could also add in a red pepper if you like.
• Tomato passata: Any unflavored tomato sauce works here, but Mutti's tomato passata is my go-to for its unbeatable quality.
• Spices: The secret to a good chili is all in the spice blend. With ground cumin, mild paprika, smoked paprika, and garlic powder, you've got everything you need for that typical Mexican flavor. But feel free to swap in your favorite Mexican seasoning.
• Tamari: It's nothing else than a dark gluten-free soy sauce, which adds a salty, umami punch that takes this chili to the next level. If you're not gluten-free, you can use regular soy sauce.
• Cocoa powder: This might surprise you but a little cocoa powder cuts through the acidity of the tomato. If you're out of cocoa, you can replace it with half a square of dark chocolate.
• Vegetable broth: A good broth makes this chili extra saucy and adds extra liquid that will be absorbed by the TVP. Boxed or jarred vegetable broth is great. Personally, I like to dissolve vegetable broth powder in water as it's more convenient and more affordable. Seitenbacher and Koro make some clean-ingredient options.
• Kidney beans and corn: If you prefer, you can swap the kidney beans for black beans, and use frozen corn if that's what you have on hand.

Step-by-step instructions

STEP 1: Chop the veggies. Finely chop the carrots in a food processor or food chopper. Then, add in the onion, garlic, and celery and blend until finely ground. Alternatively, use a knife and chop everything as finely as you can.

STEP 2: Sauté the vegetables in olive oil over medium-high heat for 3-5 minutes until tender. 

STEP 3: Stir in the TVP. Add the dry TVP to the pot (no need to rehydrate it beforehand) with the tomato paste and Mexican spices. Stir for 1 minute over medium heat.

STEP 4: Add in the rest of the ingredients. Start with the tamari, then pour in the tomato passata, vegetable broth, and cocoa powder. Stir in the drained and rinsed kidney beans and corn.

STEP 5: Simmer over medium heat for 30 minutes (or longer if time allows) with a lid on.

STEP 6: Serve the chili with your toppings of choice. I chose avocado, fresh cilantro.

Serving tips

• Serve the chili with tortilla chips, a crusty baguette, or sourdough to soak up the sauce.
• Spoon this delicious veggie chili over a fluffy white or brown rice.
• Add it to homemade quinoa tortillas topped with fresh cilantro and lime wedges.
• Serve it in crispy taco shells made from tortillas.
• Use it as a side of homemade cornbread or stuff it in a baked sweet potato. 
• Toppings: Guacamole, pickled onion, unsweetened plant-based yogurt, shredded vegan cheese, sliced jalapeños, diced red bell pepper, tortilla chips, thinly sliced green or red onions.