TVP Chili

TVP Chili


My husband requested a chili recipe that does not include beans.  I wanted to make something a bit heartier and more filling than a simple veggie chili (although those are great too).  TVP (which stands for textured vegetable protein) is a filling plant protein.  It is a dried soy product that is the byproduct of the soybean oil making process.  It is dehydrated, so you have to soak it in boiling liquid in order to prep it prior to cooking.  Rather than soak it in hot water, I choose to use some home made veggie broth that I made the day before.  You could use pre-packaged salt free broth as well.

The first time I made this chili, it came out somewhat watery, despite the long cooking time.  I made two adjustments from the first attempt.  Firstly, fry the tvp with the veggies for at least 5 minutes before you add the tomatoes, to get as much water out as possible.  Secondly, when you are simmering the chili, leave the lid ajar to vent off some of the steam.

Serves: 4


  • 2 cups vegetable broth (home made or salt free)
  • 2 cups TVP
  • 1 tsp dried parsley
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch salt
  • dash pepper
  • 1 TBSp olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 green bell pepper, chopped
  • (2) 28 oz cans diced tomatoes (salt free)
  • 1 cup corn kernels (I used canned-low salt)


  1. In a small saucepan, bring your broth to a boil.  Remove from heat and immediately stir in your tvp, parsley, cayenne, cumin, oregano, paprika, thyme, onion powder, garlic powder, salt, & pepper.  Set aside for 5-10 minutes.
  2. In a large pot, heat your oil over medium heat.  Add the onions and cook, stirring frequently, for 2 minutes.
  3. Add the garlic & peppers and cook, stirring frequently, for 2 minutes.
  4. Sir in the tvp mixture, and cook stirring occasionally, for about 5 minutes.
  5. Add the tomatoes and corn and bring to a boil on high.
  6. Reduce the heat to low, and simmer for 2 hours with the lid ajar.  Stir occasionally.
  7. Garnish with fresh cilantro and green onions.

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