Vegan TVP Chili

The Best Veggie TVP Chili (Vegan + High Protein)

This veggie TVP chili has quickly become my absolute go-to comfort meal. I’ve shared a black bean chili recipe before on the blog, but I think I might like this one even more. It has that classic, hearty flavour I remember from childhood, and thanks to textured vegetable protein (TVP), it delivers a seriously satisfying meaty texture—without any actual meat.

Why You'll Love This Vegan TVP Chili
If you’re looking for a high-protein vegan chili that could easily impress both veggie-lovers and meat-eaters alike, this is the one. Whether you're cooking for your family or meal-prepping for the week, this recipe checks all the boxes. I served it at the restaurant where I work and got great reviews from staff and customers. 

The flavour starts with a base of onion, carrot, celery, and bell pepper. I also include mushrooms, which may not be traditional in chili, but I love the earthy depth they bring. (Of course, you can skip them if you’re not a fan.)

For beans, I use a combination of kidney beans and black beans. You can use just one variety if you like, but I enjoy the variety in texture and colour. Kidney beans are probably the most classic option, but honestly, any will work beautifully.
​
If you're new to TVP (textured vegetable protein), this is a great place to start. It absorbs flavour like a sponge and gives this chili that familiar, cozy texture of ground beef—making it one of the best plant-based chili recipes out there.

Ingredients You'll Need

• Olive oil
  
• Onion
  
• Celery
  
• Carrot
  
• Garlic
  
• Mushrooms (optional, but recommended)
  
• Bell peppers
  
• Tomato paste
  
• Red chili flakes
  
• Chili powder
  
• Smoked paprika
  
• Curry powder
  
• Celery salt
  
• Dried oregano
  
• Brown sugar
  
• Whole canned tomatoes
  
• Water
  
• Textured vegetable protein (TVP), rehydrated
  
• Bay leaves
  
• Salt and pepper
  
• Kidney beans
  
• Black beans

What is TVP? TVP (Textured Vegetable Protein) is a popular plant-based meat alternative made from soy. It has a satisfying, meaty texture and easily absorbs the flavours of whatever dish you're cooking—making it ideal for recipes like vegan chili, tacos, spaghetti sauce, burgers, and more.
TVP is a complete source of plant-based protein, meaning it contains all nine essential amino acids. It's also high in protein, low in fat, and shelf-stable, making it a great pantry staple for vegan and vegetarian cooking.
You can usually find TVP in the health food section of grocery stores, in bulk food stores, or online.

Can I make this vegan chili without mushrooms?
YES. You can definitely make this without the mushrooms. I add them at home - because I love the flavour and texture - but at the restaurant I always leave them out.

Does this chili freeze well?​
YES. This chili freezes really well. If you aren't going to eat it all up within 5 days - freeze what you won't be eating. I like to divide in smaller food storage containers for freezing so I can just pull out a bit at a time. 

Did you make this vegan TVP chili?
Let me know how it turned out in the comments below. I love hearing your tweaks, additions, and how it was received!”

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.