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Three bean tvp chili in a serving bowl with a dollop of sour cream, vegan cheddar cheese shreds, and herbs along with a piece of cornbread.

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.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Author: Liv King

Ingredients
 

  • 1 cup Textured Vegetable Protein (TVP) rehydrated with 1 cup water
  • 3 tablespoons Olive Oil
  • 1 large Yellow Onion diced
  • 1 large Red Bell Peppers diced
  • 3 Garlic Cloves minced
  • 1 medium Jalapeño seeds removed, minced
  • 3 tablespoons Tomato Paste
  • 2 tablespoons Chili Powder see note
  • 1 tablespoon Cumin
  • 2 teaspoons Oregano dried
  • 1 teaspoon Garlic Powder
  • 1 ½ teaspoon Smoked Paprika
  • ½ teaspoon Ground Coriander
  • 2 teaspoons Kosher Salt see note, more to taste
  • ¼ teaspoon Black pepper
  • Pinch of Cayenne Pepper
  • 1 tablespoon Cocoa Powder
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Vegan Worcestershire Sauce
  • 28 ounce can Whole Peeled Tomatoes or Crushed Tomatoes see note
  • 2 cups Low-Sodium Vegetable Broth
  • 1 15oz can Kidney Beans drained and rinsed
  • 1 15oz can Pinto Beans drained and rinsed
  • 1 15oz can Black Beans drained and rinsed

Instructions

  • Bring 1 cup of water to a boil. Remove from heat, stir in the TVP, and set aside to rehydrate.
  • 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. Don’t rush this step. Let the onions sweat and brown.
  • Add the bell peppers, garlic, and jalapeños. Sauté until softened, about 5 minutes.
  • Add in the rehydrated TVP and cook for an additional 2-3 minutes.
  • Mix in the tomato paste, all the seasonings, cocoa powder, brown sugar, vegan Worcestershire sauce. Cook for another 2-3 minutes, stirring constantly, until fragrant and well combined.
  • Pour in the canned tomatoes, vegetable broth, and all of the beans. Stir well. If using whole canned tomatoes, crush or blend them before adding. I prefer a smoother chili, so I blend the tomatoes first, but use whatever texture you like.
  • Bring to a simmer over medium heat, then reduce to a low simmer. Partially cover and cook for at least 45 minutes, stirring occasionally. 1 to 2 hours is ideal for the best flavor.
  • Taste and adjust the salt as needed. Then, serve the chili and top with shredded vegan cheese, green onions or cilantro, and vegan sour cream. Enjoy!

Notes

Chili Powder: For the best results, use American-style chili powder, which is a blend of ground dried chiles and spices. I use the Whole Foods brand.
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.
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.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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