There is nothing like a bowl of warm chili on a snowy winter afternoon. When the air gets chilly, your body craves something hearty and filling.
This high protein vegetarian chili is exactly what you need right now. It delivers big flavor without any of the stress. You will love how it warms you from the inside out.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families. It uses simple pantry staples to create a nutrient-dense meal. You get all the comfort of traditional chili with a plant-based twist.
It is also an incredible option for your weekly meal prep. The flavors actually get better as it sits in the fridge. This makes your weekday lunches feel special and satisfying.
Simple Method
Making this high protein vegetarian chili is very straightforward. You basically just sauté, stir, and simmer. It is a one-pot wonder that saves you from doing dishes.
The TVP adds a wonderful texture that mimics ground meat perfectly. Even if you are a beginner, you can make this dish successfully. It is practically foolproof and very forgiving.
Ingredients You’ll Need
These ingredients are mostly simple staples you likely have in your pantry.
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry textured vegetable protein (TVP)
- 2 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- Heat olive oil in a large stockpot over medium heat.
- Add the diced onion and bell pepper, sautéing for 6 minutes until the onions are translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add chili powder, cumin, and smoked paprika, stirring for 30 seconds to toast the spices.
- Pour in the crushed tomatoes, vegetable broth, and dry TVP, stirring until combined.
- Incorporate the black beans, kidney beans, and pinto beans.
- Bring the liquid to a simmer, then reduce heat to low.
- Simmer uncovered for 35 minutes, stirring occasionally to prevent sticking, until the chili has thickened.
- Season with salt and black pepper to taste before serving.
Best Ways to Enjoy It
Serve this chili steaming hot in your favorite deep bowls. It looks beautiful with a bright pop of fresh cilantro on top. You can also add a scoop of Greek yogurt for extra creaminess.
Pair it with a slice of warm cornbread or crunchy tortilla chips. This is the perfect meal for a lazy Sunday evening at home. Gather the family and enjoy this wholesome meal together.
How to Store Leftovers
Keep your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to five days. This makes it perfect for healthy lunches all week long.
You can also freeze this chili for up to three months. Reheat it gently on the stove over medium-low heat. Add a splash of broth if it seems too thick after thawing.
Tips for Best Results
- Don’t skip toasting the spices to unlock their full aromatic potential.
- Rinse your beans thoroughly to keep the salt content in check.
- Use a red bell pepper if you prefer a slightly sweeter flavor.
- Let the chili simmer for the full 35 minutes for the best texture.
- Make a double batch on Sunday to save time during the week.
- Add a squeeze of lime juice at the end for a fresh finish.
- Stir occasionally to ensure the TVP does not stick to the bottom.
Ways to Switch It Up
- Add a cup of frozen corn for a bit of sweetness and crunch.
- Stir in some chopped kale during the last ten minutes for extra greens.
- Swap one bean variety for chickpeas to change the texture.
- Add a pinch of cayenne pepper if you like a spicy kick.
Common Questions
What exactly is TVP?
TVP stands for textured vegetable protein, which is made from soy flour. It is a fantastic protein source that absorbs all the chili flavors perfectly.
Can I make this in a slow cooker?
Yes, you can sauté the veggies first and then dump everything in. Cook it on low for 6-8 hours for a truly effortless meal.
I hope this hearty chili brings a little extra warmth to your home this season. It is a simple way to nourish your family with love and good ingredients.
— Katie Wood
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic , minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1/2 cup dry textured vegetable protein (TVP)
- 2 cups low -sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add the diced onion and bell pepper, sautéing for 6 minutes until the onions are translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add chili powder, cumin, and smoked paprika, stirring for 30 seconds to toast the spices.
- Pour in the crushed tomatoes, vegetable broth, and dry TVP, stirring until combined.
- Incorporate the black beans, kidney beans, and pinto beans.
- Bring the liquid to a simmer, then reduce heat to low.
- Simmer uncovered for 35 minutes, stirring occasionally to prevent sticking, until the chili has thickened.
- Season with salt and black pepper to taste before serving.
