Hearty Vegetarian Chili with TVP

This hearty vegetarian chili with TVP has everything you love about the classic: a thick, rich texture and bold chili flavor, with 26 grams of protein per serving and no meat. It’s vegan, kid-friendly, freezes well, and is a cozy, satisfying dinner the whole family will enjoy, meat-lovers included.

In an effort to eat (and share!) more delicious, plant-forward meals, I recently set out to create a vegetarian chili with TVP that was just as satisfying and “meaty” as a traditional beef chili.

Everyone in our family still eats meat, so I knew the bar was high. But friends, we’ve devoured this chili several times over the last couple of weeks (the reality of being an obsessive recipe developer), and not once has anyone questioned the “meat.” I’d call that a win!

This TVP chili has everything you want in a hearty beef chili: red kidney beans, a thick, satisfying texture, and bold flavor, but it’s completely vegetarian and packed with plant-based protein and fiber.

We love it with plenty of tortilla chips for scooping or crumbling on top, a dollop of cumin lime crema for creaminess and brightness, shredded cheese, and sliced jalapeños for a little kick. It freezes well, is mild enough for kids, and makes an easy make-ahead lunch or dinner. 

If you’re new to cooking with TVP, my guide on how to cook TVP is a great resource. You’ll probably also love this high-protein TVP taco meat, too!

Why you’ll love this

• Tastes like classic chili: Browned TVP, red kidney beans, and bold chili flavor give you the hearty texture and flavor of the original. My kids never noticed the swap!
• High-protein meal: The combination of TVP and kidney beans delivers 26 grams of protein in a 2-cup serving.
• Made with pantry staples: Dry TVP, canned tomatoes, canned beans, broth and spices, plus an onion, a bell pepper, and some garlic.
• Great for meal prep: It freezes and reheats beautifully, so make a double batch for dinner now and for lunches or another family meal later.

Plant-forward perks

• TVP in place of ground beef: TVP (also known as textured vegetable protein) has the same crumbly, hearty texture as ground beef and delivers about 12 to 13 grams of plant-based protein per ¼ cup dry, with only 1 gram of saturated fat per serving of chili.
• A big boost of fiber: Between the kidney beans and the TVP, each serving has 14 grams of fiber, about half of the daily recommendation. Fiber supports healthy digestion and keeps everyone full until the next meal.
• Plant-based iron, with built-in help: One serving provides 38% of your daily iron. The tomatoes and bell pepper add vitamin C, which helps your body absorb the iron from plant foods.

Ingredients you’ll need

• Dry TVP: Look for small crumbles, sometimes labeled TVP granules. They brown up most like ground beef.
• No-beef broth: Adds savory, beefy depth to the seasoning mixture.
• Tomato paste
• Chili powder
• Ground cumin
• Avocado oil: Its high smoke point is perfect for browning the TVP.
• Onion
• Bell pepper: I like yellow or orange for a pop of color, but any color works
• Garlic
• Crushed tomatoes
• Diced tomatoes
• Red kidney beans
• Salt
• For serving: Tortilla chips, shredded cheese, Greek yogurt or sour cream, jalapeños, avocado, sliced green onions, and cilantro.

Helpful tools & equipment

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• Fine-mesh strainer: For sifting, draining, and pressing the TVP
• Large bowl
• 4-cup measuring cup or medium bowl: For whisking the seasoning mixture
• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or sturdy spatula

Step-by-step instructions

Tips for the best vegetarian chili with TVP

• Sift before you soak: Shaking the dry TVP in a fine-mesh strainer removes the fine dust that can make it gummy. My guide on how to cook TVP walks you through it with even more detailed photos.
• Squeeze and press it: Squeezing the TVP in the water helps remove some of the natural bitterness. After soaking, squeeze and press out as much water as you can. Drier TVP browns better and soaks up more of the seasoning.
• Don’t rush the browning: Let the TVP cook undisturbed for 2 minutes at a time, for 12 to 14 minutes total. Those browned, lightly crisp bits are what make it taste meaty. It’s the same method I use for my high-protein TVP taco meat.
• Simmer and season to your liking: Simmer uncovered for 30 to 40 minutes for a thick chili. Broth and canned tomatoes vary in saltiness, so I recommend tasting and salting at the end.

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Serving ideas

This dish can totally stand on its own—it’s hearty, creamy, and veggie-packed enough to count as an all-in-one meal in my book. But if you’re looking to feed a crowd or get creative, here are some fun ways to serve it:

• Set up a toppings bar: If you’re hosting a crowd, put out a bunch of toppings so everyone can build their own bowl. See our favorite toppings in the recipe card below!
• Make chili nachos: Spoon leftover chili over tortilla chips and topping with shredded cheese and corn for an easy, fun nacho night.
• Serve it over rice: A chili rice bowl is the perfect quick and kid-friendly dinner.
• Stuff baked potatoes: Spoon chili over baked russet or sweet potatoes, then top with shredded cheese, Greek yogurt, or sliced green onions.
• Make loaded sweet potato fries: Top crispy oven-baked fries with warm chili, cheese, and your favorite toppings.
• Serve it with cornbread: A slice of warm cornbread is perfect for soaking up every last bit.
• Make quesadillas: Use leftover chili as a filling with shredded cheese in tortillas. Drain off excess liquid first so they crisp up nicely.
• Use it as a burrito filling: Spoon chili into a tortilla with rice, cheese, and avocado for a hearty lunch or on-the-go meal.
• Turn it into a chili mac bowl: Spoon it over cooked pasta for an easy, kid-friendly dinner.

How to store and reheat vegetarian chili with TVP

Refrigeration

Store leftover chili in an airtight container in the refrigerator for up to 5 days. Keep toppings separate until serving.

Freezing

Let the chili cool completely, then freeze it in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If you like having make-ahead dinners in the freezer, my cheesy pinto bean burritos are another great vegetarian, make-ahead family dinner.

Reheating

Reheat in a pot over medium heat, adding a splash of broth or water if the chili has thickened, or microwave until warmed through.

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