Vegan TVP Chili

My Veggie TVP Chili Recipe Notes
This veggie chili has become my absolute - go to favourite. I have another black bean chili recipe on my blog as well - but I think I prefer this one. It reminds me of the classic chili I had growing up. I think you could convince your non veggie friends and family that this was the "real" thing if that is something you felt inclined to do ha. Or you can just impress everyone that vegan chili can taste as good as this does. 

The addition of TVP (textured vegetable protein) gives this chili a delicious meaty texture. There's a good veg factor from the onion, carrot, celery and bell peppers. Mushrooms might not be the most common ingredient in chili, but I love them here and personally wouldn't leave them out, though you can omit them if you wish. I use a combination of black beans and kidney beans in this recipe. I like having a bit of each, but you could stick with one variety if you wish. I would choose kidney beans for this recipe personally, but anything would work great!

What is TVP? 
TVP (Textured Vegetable Protein) is used as an alternative to meat in many vegetarian and vegan dishes. It adds really great texture and easily absorbs the flavour of the dish you are using it in - making it perfect for chili, tacos, spaghetti sauce, burgers etc. TVP is made from soy, and is an excellent complete source of plant based protein. (contains all 9 amino acids) You can find TVP in the health food section of many grocery stores, in Bulk stores, or online. 

The base of chili begins with mirepoix. (onion, celery & carrot)

Then I add garlic, bell peppers followed by tomato paste and a delicious blend of spices. 

TVP and mushrooms add amazing meaty texture. 

A can of whole plum tomatoes. I try to buy organic if I can. (Watch for sales!)

Then I simmer it with oregano, bay leaves and celery salt. A bit of brown sugar to balance the acidity of the tomatoes. 

I add my beans towards the end to gently simmer 10 - 15 minutes longer, then I taste and adjust seasonings. 

Leftover Chili?

I typically make a pot of chili and keep it in my fridge to eat throughout my work week. If you want to freeze some to enjoy at a later date - it freezes perfectly. I would transfer it to smaller containers for freezing so you can pull out individual or smaller portions.