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–+ servings

Vegan TVP Pinto and Red Bean Chili

Flavorful whole food plant-based chili that comes together quickly and gets even better after a couple of days. You can make this chili oil-free or use a small amount of oil. This is my go-to chili recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Savory
Cuisine American, Anti Inflammatory Diet, Plant-Based, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 6

Ingredients
  

  • ½ cup texturized vegetable protein (TVP)
  • 1 cup water or vegan broth (for soaking the TVP)
  • 1 to 2 teaspoons olive oil (optional)
  • ½ cup water or vegan broth (for low or no oil sautéing)
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 2 carrots, finely chopped
  • 1 Anaheim pepper, chopped
  • ½ teaspoon salt (optional)
  • ½ teaspoon ground black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cayenne pepper
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons agave or maple syrup
  • 1 15.5 oz can pinto beans (with liquid)
  • 1 15.5 oz can dark red kidney beans (with liquid)
  • 1 1 Lb 12 oz can crushed tomatoes
  • 1 cup green onions, finely chopped (optional, for garnish)
  • ½ cup fresh cilantro leaves, chopped (optional, for garnish)

Instructions
 

  • Place the textured vegetable protein (TVP) in water or broth, and soak for 30 minutes. Use this time to prepare your other ingredients. Then press to drain TVP and discard the excess liquid. I like to use a fine mesh strainer for this step.
  • If using oil, heat oil in a large pot over medium heat. If you are making an oil free version of this recipe use 3 Tbsps of water or broth instead of the oil. Whether or not you are using oil, keep extra water or broth next to the stove as you will need to add a little at a time during the next steps.
  • Add onions to the pot and sauté for about 5 minutes or until transparent, adding a little bit of water or broth at a time if the onions begin to stick to the pot.
  • Add TVP and garlic to the onions and sauté for about another minute adding more liquid if necessary.
  • Add pepper and carrots and a bit more liquid. Sauté for 3 more minutes.
  • Add salt, pepper, chili powder, cumin, cayenne, cinnamon and sauté for a few more seconds to bring out the fragrance in the spices.
  • Mix in the beans, crushed tomatoes and agave. Allow mixture to come to a boil then lower heat to medium-low and cook stirring occasionally for 45 minutes.
  • Serve in bowls and garnish with green onions and/or cilantro if desired.
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Tried this recipe? Let me know how it was!