Hearty and Healthy TVP Chili Recipe
Are you on the hunt for a delicious and savory vegan chili recipe that can satisfy your taste buds and protein needs? Look no further! This TVP chili recipe combines textured vegetable protein with an assortment of vegetables and spices to create a meaty and flavorful dish that will leave you feeling satiated and energized.
TVP, which stands for textured vegetable protein, is a high-protein vegetarian substitute made from soy flour. It’s easy to work with, doesn’t require much preparation, and it has a chewy texture that makes it perfect for this chili recipe. Additionally, this vegan TVP chili recipe is gluten-free, making it an optimal choice for those with gluten sensitivities.
In this article, I will provide detailed instructions on how to make your very own TVP chili step-by-step. This recipe is perfect for those who want to transition to a more plant-based diet but still crave the familiarity of meaty flavors. Trust me; once you try this spicy and smoky TVP chili, you’ll never crave any other type of chili again!
Why You’ll Love This Recipe
Attention all food lovers, gather around and let me tell you about the ultimate vegan comfort food that is ready to take your taste buds on a thrilling journey – the TVP Chili Recipe! Trust me, this recipe is the ultimate way to indulge in a hearty meal without compromising on flavor, texture or nutrition. Are you skeptical about vegan food or not convinced that textured vegetable protein can be transformed into a delicious chili? Well, let me explain why you’ll love this recipe.
Firstly, the TVP Chili recipe is incredibly easy to make and packed with high protein from texturized vegetable protein (TVP). All you need is some olive oil, onions, garlic cloves, broth, crushed tomatoes, cumin, chili powder, cayenne pepper, and kidney beans. The dish can be made in under an hour and easily prepared in large batches to serve a crowd. You won’t even miss having meat in this meat-free option!
Secondly, this chili contains a smoky yet savory flavor that is guaranteed to satisfy your taste buds by giving you everything you expect from a classic meaty chili. The blend of spices adds an extra layer of depth while the bay leaves impart a subtle earthiness that will make it difficult for anyone to stop at just one serving. It’s perfect for any day and any time of year!
Thirdly, if you’re looking for some low-fat options packed with nutrition then this vegan TVP Chili recipe ticks all the boxes! It’s great dietary fiber and tastes exceptional according to friends who have switched it for their traditional meaty chilies. Whether you’re allergic to soy, gluten intolerant or just caring about your health- it gives you everything you’re looking for.
To summarize why you’ll love this vegan TVP chili recipe – high in protein tvp textured vegetable protein and beans black beans combined flavors make vegetarian vegan chili sin carne easy tofu step how to prepare recipe vegan diet suitable gluten free high protein meaty TVP chili lentil chili slow cooker Textured vegetable protein (TVP) is an incredible source of fiber and plant-based protein. This health attribute aligns with our mission statement — improving lives through nutritious and delicious food! So fire up your stoves and whip up this vegan TVP chili – your taste buds (and body) will thank you.
Let’s gather our ingredients
For this vegan TVP Chili recipe, you will need the following ingredients:
TVP (Textured Vegetable Protein): This is the star of the show and acts as a meat replacement. It’s a great source of protein and has a meaty texture once rehydrated.
Crushed Tomatoes: You’ll need a 16-ounce can of crushed tomatoes to make the base of your chili.
Onions and Garlic Cloves: These aromatic vegetables will add depth of flavor and complexity to your dish. We’ll be using one onion and two garlic cloves.
Olive oil: This will be used for sautéing the onions and garlic before adding the remaining ingredients.
Chili Powder, Cumin, Cayenne Pepper, Chili Pepper: These spices are essential in creating that classic chili flavor profile. Adjust the quantities according to your preferred spice level.
Bay Leaves: Adding bay leaves gives a subtle earthy note to your chili.
Broth and Water: We’ll be using 1 cup of hot vegetable broth and 1 cup of water to create the liquid base for our chili.
Kidney Beans: We’ll need a can of kidney beans, drained and rinsed. Alternatively, you can use black beans or both!
These are the basic ingredients you’ll need to make a delicious TVP chili. However, feel free to add other vegetables such as bell peppers or corn to add more color and flavor.
The Recipe How-To
Step 1: Rehydrate TVP
To prepare the TVP textured vegetable protein, first, you need to rehydrate it. Place 1 cup of TVP in a bowl and pour 1 cup of hot vegetable broth or water over it. Let it sit for about 5 minutes until the TVP has absorbed all the liquid and become plump and tender.
Step 2: Sauté Aromatics
In a large pot, heat up 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add 2 minced garlic cloves and sauté for another 30 seconds until fragrant.
Step 3: Add Crushed Tomatoes
Add a can of crushed tomatoes (16 ounces) to the pot with aromatics.
Step 4: Add Broth, Kidney Beans, Black Beans, and Bay Leaves
Pour in 1 cup of hot vegetable broth or water into the mixture. Next, add a can of drained and rinsed kidney beans (15 ounces) and a can of drained and rinsed black beans (15 ounces). Finally, add 2 bay leaves.
Step 5: Seasonings
Add chili powder (2 tablespoons), cumin (1 tablespoon), and cayenne pepper (½ teaspoon) to the pot. Stir all ingredients together until well combined.
Step 6: Textured Vegetable Protein + Soy Sauce + Ketchup
Stir in the rehydrated TVP textured vegetable protein into the mixture. Then add soy sauce (2 tablespoons) and ketchup (2 tablespoons).
Step 7: Add Chili Pepper
Slice a fresh chili pepper thinly and add it to the pot to make it extra spicy.
Step 8: Simmer
Lower the heat to low-medium, cover with a lid, and let the chili simmer for about an hour until it thickens into a hearty stew-like consistency.
Step 9: Remove Bay Leaves
After an hour, remove the bay leaves from the pot.
Congratulations! Your tvp chili recipe is now complete!
Substitutions and Variations
Are you in the mood to try some new flavors or simply want to switch things up? Don’t worry, there are plenty of substitutions and variations you can make to this TVP chili recipe.
Firstly, feel free to customize the spices to your liking. If you prefer a milder chili, reduce the amount of chili powder, cumin, and cayenne pepper. On the other hand, if you like it hot and spicy, add more!
If you don’t have access to tvp textured vegetable protein, you can easily substitute it with soy protein or red lentils. Lentils are also high in protein and offer a great texture to veggie chili.
For some extra sweetness and heartiness, consider adding sweet potatoes or any other root vegetables such as parsnips or carrots. Add them in small pieces together with the onions and garlic cloves.
In addition, you can experiment with different types of beans. Kidney beans and black beans are great options for this recipe, but feel free to use any variety that you like.
If you’re looking for a gluten-free option, this vegan chili recipe is already a great pick since it’s made with TVP- texturized vegetable protein-, but if you want to make sure all ingredients are 100% gluten-free also double-check the broth and ketchup labels.
Finally, if you own a slow cooker, use it! Adding everything into one pot is easy and makes clean up even easier. Serve with brown rice or quinoa for added nutrition and enjoy your nutrient-filled bowl of deliciousness.
Serving and Pairing
Now that your TVP chili is ready, it’s time to serve and enjoy it! This vegan chili recipe is hearty and filling, making it perfect for chilly winter nights or when you’re craving a comforting meal. Here are some serving suggestions:
– Serve it with your favorite toppings: chopped fresh cilantro, vegan sour cream or yogurt, diced avocado, green onions, shredded vegan cheddar cheese, sliced jalapeños, or crunched tortilla chips. These toppings will add color and texture to your TVP chili.
– Pair it with bread: I highly recommend serving this vegan chili with a slice of crusty bread or cornbread on the side. The bread will soak up the flavorful broth and make each bite even more satisfying.
– Serve it over rice or quinoa: If you want to bulk up the meal, you can serve the TVP chili over cooked brown rice, quinoa or another grain. This will add some extra fiber and protein to your dish.
– Turn it into a dip: You can serve this vegan chili as a dipping sauce with tortilla chips, pita bread or veggies. Make sure to heat it up before serving if you go this route.
– Enjoy leftovers for lunch: If you have any leftovers after dinner, keep them in an airtight container in the fridge. You can reheat them for lunch the next day or freeze them for later. Simply reheat in a pan or microwave until hot.
No matter how you serve it, this TVP chili recipe is sure to satisfy and leave you feeling nourished.
Make-Ahead, Storing and Reheating
As a busy culinary explorer, I know that meal prep is key to staying on track with a healthy eating plan. That’s why I love making TVP Chili ahead of time and storing it for later. This vegan chili recipe is perfect for batch cooking and freezing in portions for a quick and easy meal any day of the week.
To make this chili ahead of time, simply let it cool down to room temperature before transferring it into an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
When reheating the chili, you can either do so on the stovetop or in the microwave. For stovetop reheating, simply transfer the chili into a saucepan and heat it over medium-low heat until it’s fully heated through. If you prefer using a microwave, heat the chili in a microwave-safe dish for 2 minutes on high power, stirring halfway through.
One thing to note when reheating this vegan TVP chili is that it may thicken as it cools down. If you find that your reheated chili is too thick, simply add some hot water or vegetable broth until it reaches your desired consistency.
Overall, TVP Chili is a perfect meal prep recipe that you can easily make ahead of time and store for later. Its delicious flavor, high protein content, and easy reheating make it a top choice for any busy vegan cooks out there looking to save time without sacrificing taste.
Tips for Perfect Results
One of the keys to making a delicious TVP chili is to properly rehydrate the textured vegetable protein. Here are some helpful tips for achieving perfect results:
Firstly, it’s important to use hot liquid when rehydrating TVP. This helps the protein absorb the moisture more quickly and evenly. Use either hot water or hot vegetable broth – whichever you prefer. I tend to use a mix of both, using one cup of each.
Next, make sure to let the TVP sit in the liquid for about 5 minutes before using it in your recipe. This gives it time to fully absorb all the liquid and become tender.
Another tip for enhancing the flavor of your TVP chili is to use good quality spices. I highly recommend using fresh garlic and onions, as well as high-quality chili powder, cumin, and cayenne pepper.
When cooking your chili, don’t be afraid to let it simmer for a longer period of time – this allows the flavors to intensify and develop. Just be sure to keep an eye on the amount of liquid so that it doesn’t dry out.
If you find that your chili is too thick, simply add additional liquid such as water or vegetable broth until it reaches your desired consistency.
Finally, experiment with different variations of this recipe by adding other ingredients such as sweet potato or red lentils for added texture and flavor.
By following these tips and making adjustments based on your own preferences, you’ll be able to create a delicious and hearty TVP chili every time.
As a culinary explorer, I know that when it comes to making a recipe, questions can arise at any step of the way. That is why I’ve compiled a list of frequently asked questions regarding this TVP chili recipe to help clear any doubts you may have. So without further ado, let’s dive into the FAQ section.
How do you make TVP taste better?
When using TVP as a meat substitute, it’s important to seasoning it properly to add flavor to the dish. To enhance its taste when creating sausage, I suggest incorporating popular spices and herbs such as smoked paprika, thyme, fennel seeds, cumin, garlic, and onions. Also, adding salt and pepper could boost the overall taste of the dish. Since TVP absorbs the flavors of the ingredients used in the recipe, these seasonings will infuse the TVP with the rich, savory taste of sausage.
Do you have to rehydrate TVP before cooking?
Are you interested in cooking with TVP but unsure of how to rehydrate it? Have no fear! The process is simple and straightforward. All you need to do is pour boiling water or broth over the TVP and let it soak for around 5-10 minutes, or until it has reached the texture you desire. Once fully rehydrated, the TVP is ready to be incorporated into your recipe, adding a nutritious and delicious protein source.
How to make TVP from scratch?
As a culinary explorer, the first step in preparing your tofu is to ensure that it is well drained. Give yourself enough time to properly drain it, so that the preparation process is smooth. Once you’ve taken care of that, the next step is to cover and freeze it. This step is essential in ensuring that the tofu has the proper texture and consistency.
After you’ve removed the tofu from the freezer, allow it to defrost so that it is easier to work with. Don’t rush this step, let the tofu come to its natural state. Once the tofu is defrosted, the next step is to squeeze all the moisture out of it. This is what will give it the “meaty” texture that you are aiming for.
The next step is to crumble the tofu into bits. Use your fingers or a wooden spoon to do this, as you need to make sure that the tofu is well-shredded. Once you’ve crumbled the tofu to the required level, spread it on a kitchen cloth or paper towel and dry it out as much as possible.
To take the taste and texture of your TVP to the next level, you may need to rehydrate it. This is a crucial step in the process, as it allows the TVP to absorb any flavors that you are adding. Make sure you rehydrate it with hot water or vegetable broth, and you let it sit for a while until it becomes soft.
Finally, once you are done with preparing your TVP, you need to store it in an airtight container. This makes it easy to store and preserve, allowing you to use it for future recipes. Make sure you adhere to all the steps in order to make the best out of your TVP.
How do you make TVP chewy?
When making veggie burgers that have a chewy, meat-like texture, it is crucial to extrude the TVP at a much higher moisture content ranging from 50-70%. However, for sausages and nuggets, a moisture content of only 20-30% is needed. This high moisture level helps in shaping and creating a fibrous structure that closely resembles the texture and taste of natural meat.
In conclusion, if you’re looking for a hearty and delicious vegan chili recipe that’s quick and easy to make, then this TVP chili recipe is the perfect choice! With its high protein content and meaty texture, it’s a great alternative to traditional chili made with beef or other meats. Plus, it’s perfect for those who follow a vegan or vegetarian diet or are trying to cut down on their meat consumption.
By using TVP textured vegetable protein as the main ingredient, you get all the benefits of protein without the cholesterol or saturated fat found in most meats. This makes it an excellent choice for those who are looking to improve their health while still enjoying all their favorite foods.
Whether you’re making it as a weeknight dinner or for your next gathering with friends and family, this TVP chili recipe is sure to impress. So why not give it a try today? Your taste buds will thank you!
Tvp Chili Recipe Recipe
- 2 cups kidney beans (or black beans)
- 8 cups water
- 1 cup broth (vegetable, beef, or chicken)
- 1 cup uncooked textured vegetable protein (textured vegetable protein)
- 2 bay leaves
- 1/4 cup olive oil
- 2 onions, diced
- 4 garlic cloves, minced
- 1 chili pepper, minced
- 1/2 teaspoon cayenne pepper
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 28 ounces crushed tomatoes
- salt and pepper
- In a large soup or stock pot, soak beans in water for at least 6 hours or overnight. Retain soaking water.
- Bring beans and water to a slow simmer. Allow to cook for at least one hour.
- In a small bowl, combine TVP (textured vegetable protein) with hot vegetable broth and allow to sit for five to ten minutes.
- In a separate large soup or stock pan, sauté onions, garlic and chili pepper in olive oil for three to five minutes, until onions are soft. Reduce heat and add TVP, cayenne, coriander and cumin and stir well to combine.
- Add cooked beans, tomatoes and salt and pepper to taste. Bring to a slow simmer and stir well to combine. Allow to cook for at least 45 minutes more.
Your Own Notes
Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.