Hearty Vegetarian Chili with Beans and TVP

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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. (yes, including picky meat eaters) 

The flavour starts with a base of onion, carrot, celery, and bell pepper. At home I often 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, I leave them out at the restaurant.)

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.
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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 tasty)
• 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

My Veggie Chili Recipe FAQ 

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.

Simply rehydrate by covering with hot water or stock, then it is ready to add to your recipes. 

Can I make this vegan chili without mushrooms?
YES. You can definitely make this without the mushrooms. I add them at home sometimes - 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!”

How spicy is this chili?
The chili has a mild warmth and is approachable for most palates. I serve it at the restaurant to great reviews, and most of our clientele don’t like a lot of heat.

​What can I serve with this chili?
It’s delicious on its own or served with biscuits, grilled bread or cornbread. 

Can I double the recipe?
Absolutely! This chili scales well. Just make sure your pot is large enough and adjust cooking times slightly. I make 20 Liter batches at the restaurant, and it turns out perfectly every time. 

How to Make TVP Veggie Chili Step by Step

1. Sweat mirepoix in olive oil over medium heat until softened. Season with Salt and Pepper. Add large dice bell peppers. Stir and cook until beginning to soften. Add garlic, stir and cook two more minutes. 

2. Add tomato paste. Stir and cook for a few minutes. This is an important step, when the colour begins to darken and you can see it sticking to the bottom of the pot, you are ready for the next step.

​3. Now you can add your spices! I use a blend of chili powder, smoked paprika, curry powder (just a bit) and chili flakes. Stir and cook for a few minutes.

4. Time for the tomatoes. I think whole tomatoes are nicer than diced. They break into more rustic chunks. You can smash them with your spoon, or, grab a potato masher and give them a squish. 

5. Top the tomatoes with water. Add oregano, celery salt, brown sugar and bay leaves. Bring to a boil, reduce to a simmer. Season with more S&P. Add the rehydrated TVP.

6. Simmer and reduce chili, stirring occasionally until it starts to thicken. This can take anywhere from 30 minutes to an hour, just depends how high the heat is. Add the strained beans. Cook for another 15 - 20 minutes. Taste and adjust seasonings. 

7. Spoon into bowls, garnish as desired. I have experimented with sour cream and grated cheese, but I actually prefer this chili kept simple. A side of corn bread was perfect.