Vegan Vegetable Textured Soy Chili
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A hearty vegan chili with textured soy protein, kidney beans, peppers and crushed tomatoes — high-protein, high-fiber and satisfying.
A hearty vegan chili with textured soy protein, kidney beans, peppers, and crushed tomatoes, high in protein and fiber. It simmers into a thick, satisfying pot that satisfies even meat-eaters. Big bowl energy, zero meat required.
🥄 Ingredients
- 🫗 40g textured soy protein (TVP)
- 🫗 1/2 can (120g) kidney beans, rinsed
- 🫗 1 cup (240g) crushed tomatoes
- 🫗 1/2 red bell pepper, diced
- 🫗 1/2 yellow onion, diced
- 🫗 1 clove garlic, minced
- 🫗 1 tablespoon chili powder
- 🫗 1/2 teaspoon ground cumin
- 🫗 1/2 teaspoon smoked paprika
- 🫗 1 teaspoon olive oil
- 🫗 Salt and black pepper, to taste
- 🫗 Fresh cilantro, for garnish
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Rehydrate the TVP in a bowl of hot water for 5 minutes, then drain and squeeze dry.
Heat the olive oil in a pot. Sauté the onion for 2 minutes, then add the garlic and cook for 30 seconds.
Add the bell pepper and cook for 2 minutes until slightly softened.
Stir in the drained TVP, chili powder, cumin and smoked paprika, and toast for 1 minute.
Add the crushed tomatoes, kidney beans and 1/2 cup water. Simmer for 15-20 minutes, stirring occasionally.
Season with salt and pepper, top with cilantro and serve.
⚠️ Common Mistakes
- ✕
Skipping the squeeze after rehydration, leaving the TVP bland and watery.
- ✕
Underseasoning — textured soy needs a generous hand with spices.
- ✕
Simmering at a hard boil, which breaks the beans apart.
🔄 Variations
Add corn and zucchini for more texture and color.
Use black beans instead of kidney beans.
Top with a dollop of dairy-free yogurt or mashed avocado.
🧊 Storage
- 📦
Keeps in the fridge for 4 days and freezes well for up to 3 months.
- 📦
Reheat on the stove, adding a splash of water if it has thickened too much.
💡 Chef Tips
Tip 1: Squeeze the rehydrated TVP firmly so it absorbs the chili spices instead of tasting watery.
Tip 2: Toast the spices with the TVP before adding liquid for a deeper chili flavor.
Tip 3: Let the chili rest off the heat for 5 minutes; the flavor keeps developing as it sits.
❓ FAQ
What is textured soy protein? TVP is dried soy protein that rehydrates in hot water, mimicking the texture of ground meat.
Is this chili really high in protein? Yes, about 30g per serving from the TVP and beans, with a very low fat content.
Is it gluten-free? Yes, all the ingredients, including the TVP, are naturally gluten-free.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →