Ingredients
Scale
- 2 cups (187 g) dry textured vegetable protein (TVP)
- 3 cups no-beef broth
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 tablespoons avocado oil
- 1 large yellow onion, diced (about 2 1/2 cups, 315 g)
- 1 medium yellow bell pepper, seeded and diced (about 1 1/4 cups, 170 g)
- 4 cloves garlic, minced or pressed
- 1 (14.5-ounce) can crushed tomatoes
- 1 (14.5-ounce) can no-salt-added diced tomatoes, with liquid
- 2 (15.5-ounce) cans red kidney beans, drained and rinsed
- Salt, to taste
- For serving: shredded cheese, Greek yogurt or sour cream, tortilla chips, jalapeños, avocado, sliced green onions, and cilantro, if desired
Instructions
- Sift and soak the TVP: Pour 2 cups dry TVP into a fine-mesh strainer placed over a bowl. Shake gently for a few seconds to remove most of the dust. This helps prevent the TVP from becoming gummy when cooked. (For a step-by-step photo guide, see my post on how to cook TVP) Discard the dust and transfer the sifted TVP to the bowl. Cover with 1–2 inches of room-temperature water and soak for 10–15 minutes while you prep your remaining ingredients.
- Make the seasoning mixture: While the TVP soaks, whisk together 3 cups no-beef broth, 3 tablespoons tomato paste, 3 tablespoons chili powder, and 1 teaspoon cumin in a medium bowl or 4-cup measuring cup. Set aside.
- Squeeze, drain, and press the TVP: While still in the water, squeeze and release the TVP a few times to help remove bitterness. Pour into the strainer and press out as much remaining water as possible. The drier the TVP, the better it will brown and absorb the seasoning.
- Brown the TVP: Heat 4 tablespoons avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When hot, add the TVP and stir to coat with oil. Cook undisturbed for 2 minutes, then stir and repeat 5-6 more times, for a total cooking time of 12–14 minutes. If it starts to burn, reduce the heat slightly. The TVP should be mostly browned and lightly crisp in spots.
- Add the seasoning mixture and vegetables: Once browned, pour in 1 cup broth mixture and add 1 large yellow onion, 1 medium yellow bell pepper, and 4 cloves garlic. Stir to incorporate. Cook, stirring frequently, until the onion and pepper soften and the liquid is absorbed, about 7–8 minutes.
- Add remaining ingredients and simmer: Add the remaining broth mixture, 1 can crushed tomatoes, 1 can diced tomatoes, and 2 cans red kidney beans. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 30–40 minutes, stirring occasionally, until the chili reaches your desired thickness. Taste and add salt if needed.
- Serve: Portion the chili into bowls and top with shredded cheese, sour cream or Greek yogurt, tortilla chips, avocado, jalapeños, cilantro, green onions, or your other favorite toppings.
Notes
Nutrition Notes
Nutrition information does not include toppings or added salt
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch, Main
- Method: One-Pot, Sautéing, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cups
- Calories: 403
- Sugar: 11 g
- Sodium: 694 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 14 g
- Protein: 26 g
- Cholesterol: 0 mg
