Vegan Three Bean Chili with TVP

This Vegan Three Bean Chili is cozy, flavorful, and the ultimate winter dinner! Packed with three kinds of beans, savory spices, and meaty TVP, it's perfect topped with vegan cheese and sour cream and served with a warm vegan cornbread muffin. This is a meal that's sure to become a seasonal favorite.

Nothing beats a bowl of chili with cornbread on a chilly night!

This three bean and TVP chili is made with simple ingredients and slowly simmers to develop deep, rich flavors while thickening to the perfect consistency.

I love serving it topped with vegan cheese, sour cream, chopped green onions, and a cornbread muffin.

And to anyone who says beans don't belong in chili, this recipe is here to prove them wrong!

Ingredients

The best thing about this chili is that it's filled with pantry staples and simple ingredients, including three kinds of canned beans, TVP, onions, bell peppers, jalapeños, and a blend of spices.

TVP (Textured Vegetable Protein): This is what will give our chili a hearty, meaty texture! If you haven't used TVP before, it's a dehydrated soy product that rehydrates into a chewy, meat-like texture.

Onion: I use a yellow onion and sauté it in olive oil for a while, letting it sweat and brown to develop a lot of flavor.

Red Bell Pepper: Adds flavor, color, and subtle sweetness.

Jalapeños: Brings a mild heat!

Seasoning Blend: We will be using American-style chili powder, cumin, smoked paprika, oregano, garlic powder, coriander, salt and pepper.

Vegan Worcestershire Sauce: Adds umami! Just check the ingredients, as most brands contain anchovies. Whole Foods Market brand is vegan.

Tomato Paste: Intensifies tomato flavor and adds thickness.

Cocoa Powder: Sounds weird, but lots of chili recipes actually add a small amount of dark chocolate or cocoa powder. Chocolate adds depth of flavor and richness.

Brown Sugar: Just a touch to bring out and balance the other flavors!

Canned Tomatoes: You can use diced, crushed, or whole peeled canned tomatoes. I like to use whole tomatoes and pulse them into a smooth sauce because I don't enjoy chunks, but you can choose whichever texture you prefer.

Vegetable Broth: I recommend low-sodium. I use the better than bouillon brand.

Beans: The three beans in this three bean chili are kidney beans, pinto beans, and black beans!

For serving: I love serving this vegan chili with shredded vegan cheddar cheese, homemade cashew sour cream, cilantro, and green onions and of course, don't forget the vegan cornbread muffins!

See recipe card for quantities.

How to Make This Recipe

While this recipe does take some time, it's mostly hands-off simmering, and every minute is worth it.

The slow cooking allows the flavors to deepen and meld, resulting in a rich, hearty chili!

The full written recipe can be found in the recipe card below.

Step 1: Bring 1 cup of water to a boil. Remove from heat, stir in the TVP, and set aside to rehydrate.

Step 2: Heat a large pot over medium heat and add the olive oil. Add the onions with a pinch of salt and cook slowly, stirring occasionally, until softened and they start to brown. 

Step 3: Add the bell peppers, garlic, and jalapeños. Sauté until softened, about 5 minutes.

Step 4: Add in the rehydrated TVP and cook for an additional 2-3 minutes. Then, mix in the tomato paste, all the seasonings, cocoa powder, brown sugar, vegan Worcestershire sauce. Cook for another 2-3 minutes.

Step 5: Pour in the canned tomatoes, vegetable broth, and all of the beans.

Step 6: Bring to a simmer over medium heat, then reduce to a low simmer. 

Step 7: Partially cover and cook for at least 45 minutes, stirring occasionally. Taste and adjust the salt as needed.

Step 8: Serve the chili and top with shredded vegan cheese, green onions or cilantro, and vegan sour cream.

Note: Many chili recipes call for just a 30-minute simmer, and if you're short on time, 45 minutes will still give you a solid chili.

But chili is meant to be slow-simmered.

A longer, gentler cook allows the flavors to deepen and meld while also thickening the chili, so every bite has a more consistent flavor and texture. I really recommend allow the chili to simmer for 1 ½ to 2 hours.

Substitutions & Variations

While I love this vegan chili exactly the way it is, it's a very forgiving recipe.

Feel free to use the substitutions and variations below to tweak the flavor, heat level, and texture so it's just right for you.

TVP: Swap with cooked lentils, tofu ground beef, crumbled tempeh, or store-bought vegan beef crumbles.

Beans: Use any combination of beans you'd like!

Jalapeño: Omit for no heat, or add more for a spicier chili. I remove the seeds and add just a small pinch of cayenne, and it's still very mild.

Bell peppers: Any color works, or substitute with poblano peppers.

Worcestershire sauce: Use soy sauce or tamari with a splash of apple cider vinegar if needed.

Whole Peeled Tomatoes: You can use whole peeled, crushed, or diced tomatoes, depending on your preference. I use whole tomatoes and quickly blend them with an immersion blender for a smoother texture.

Make it extra spicy by adding chipotle peppers in adobo or a bigger dash of cayenne.

Make it smoky by increasing the smoked paprika or adding a touch of liquid smoke.

For a thicker chili, simmer uncovered for longer or mash some of the beans directly in the pot.

For a thinner chili, simmer covered and add extra vegetable broth to reach your preferred consistency.

Serving Ideas

Toppings are half the fun of chili!

Get creative and top with vegan shredded cheddar cheese, vegan sour cream, pickled jalapeños, cilantro, green onions, avocado, tortilla chips, or hot sauce.

And don't forget the vegan cornbread. It's the best part!

You can also serve it over rice, quinoa, on a baked potato, with nachos or on a vegan hot dog!

Tips & Tricks

Simmer low and slow. While 45 minutes works in a pinch, a longer simmer lets the flavors fully develop and creates a thicker, more cohesive chili. I recommend simmering for 1 ½ to 2 hours.

Build flavor in layers. Take time to brown the onions and briefly cook the spices and tomato paste before adding liquids and beans.

Partially cover while simmering. This helps the chili thicken without reducing too quickly. If you find it's getting too thick, you can add a splash of vegetable broth and cover the pot.

Stir occasionally. Especially during long simmers.

Adjust salt at the end. Always adjust salt after the chili has reduced to avoid over-salting. Keep in mind that kosher salt and table salt are not interchangeable 1:1. If using table salt, reduce the amount by about half. I started with 2 teaspoons of kosher salt and added more after simmering to taste.

Storage

Store: Let the chili cool slightly, then transfer to a container and refrigerate with the lid slightly ajar. Once cooled, seal the lid and store in the fridge for up to 5 days. The flavor will continue to improve as it sits.

Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave, stirring halfway through.

Freeze: Allow the chili to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or reheat straight from frozen over low heat on the stovetop, adding liquid as needed.

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