Hearty TVP Chili

Warm up your soul with this Hearty TVP Chili, a robust and flavor-packed vegetarian twist on a classic comfort food. Bursting with vibrant vegetables like bell peppers, carrots, and celery, this protein-rich chili features the magic of Textured Vegetable Protein (TVP), creating a meaty texture without any meat. Simmered to perfection in a zesty tomato base spiced with chili powder, cumin, paprika, and a touch of cayenne, this one-pot wonder is hearty, satisfying, and perfect for feeding a crowd. Packed with kidney beans, black beans, and sweet corn, it's a fiber-filled, plant-based meal that's ready in under an hour. Serve it piping hot with a sprinkle of fresh parsley for a cozy dinner or casual gathering. This vegan and gluten-free recipe makes a wonderful make-ahead option for meal prep too! Tags: vegetarian chili, vegan dinner, high-protein recipes, easy chili recipe.

Nutriscore Rating: 90/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Finely chop the onion, garlic, green bell pepper, red bell pepper, carrot, and celery.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the chopped onion and garlic, sauté for about 3 minutes until softened.

Step 4

Stir in the bell peppers, carrot, and celery, continue to cook for another 5 minutes, until the vegetables begin to soften.

Step 5

Add the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper. Stir well to coat the vegetables in the spices.

Step 6

Pour in the canned diced tomatoes (with juice) and tomato paste, stirring to combine.

Step 7

Add the vegetable broth and bring the mixture to a gentle boil.

Step 8

Rinse and drain the kidney beans, black beans, and corn.

Step 9

Add the kidney beans, black beans, corn, and TVP to the pot, stir well.

Step 10

Reduce heat to low, cover, and let the chili simmer for about 25 minutes, stirring occasionally.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Remove from heat and let the chili sit for a few minutes before serving.

Step 13

Garnish with freshly chopped parsley and serve hot.

Nutrition Facts

Serving size	3746.1 grams (3746.1g)

Amount per serving	% Daily Value*
Calories	3583

Total Fat 74.00g	95%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 12.50g
Cholesterol 16mg	5%
Sodium 8922mg	388%
Total Carbohydrate 492.10g	179%
Dietary Fiber 163.10g	583%
Total Sugars 84.20g
Protein 259.50g	519%

Vitamin D 0IU	0%
Calcium 1444mg	111%
Iron 74mg	410%
Potassium 9056mg	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.

Source of Calories

Fat: 18.1%

Protein: 28.3%

Carbs: 53.6%