Description

A hearty and flavorful vegan chili featuring textured vegetable protein (TVP) that mimics the texture of beef, enriched with smoky and spicy chili powders, fire-roasted tomatoes, and a blend of bold spices. Perfect for a comforting meal, this chili simmers slowly to develop deep flavors and is ideal for those seeking a meaty plant-based dish.

Ingredients

Spices

⅛ tsp cayenne powder (increase to ¼-½ tsp for extra spice)
2 tbsp ancho chili powder
1 tbsp sweet paprika (also called regular paprika)
1 tbsp smoked paprika
1 tsp dried Mexican oregano (or ½ tsp dried Italian oregano)
1 tbsp ground cumin
1 tsp ground coriander

Vegetables & Aromatics

1 large red onion, diced (about 1 ¾ cups / 215g)
1 poblano pepper, seeded & petite diced
1 jalapeño, seeded & petite diced (use 2 for extra spice)
5 cloves garlic, roughly chopped (about 2 tbsp)
1 dried bay leaf (optional)

Liquids & Sauces

2 tbsp extra virgin olive oil (plus extra for cooking TVP beef)
1 ½ tbsp tomato paste
28 oz fire-roasted diced tomatoes
8 oz crushed tomatoes
1 tbsp vegan Worcestershire sauce
½-1 tbsp vegan Worcestershire sauce (for finishing)
2 cups hot water
1 ½-2 tbsp light brown sugar
1 tbsp apple cider vinegar (or fresh squeezed lime juice)

Beans & Protein

15 oz canned low-sodium red kidney beans, drained with ½ cup bean liquid reserved
15 oz canned low-sodium pinto beans, drained (or substitute additional kidney beans)
1 recipe vegan TVP ground beef (or 10 oz vegan ground beef crumbles such as Beyond or Impossible)
2 ½ tsp Better Than Bouillon Vegan Beef Base

Seasonings

¼ tsp table salt

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Instructions

Toast Spices: In a 5-quart Dutch oven over medium-low heat, add the chili spice mix including cayenne, ancho chili powder, sweet paprika, smoked paprika, oregano, cumin, and coriander. Toast for about 2 minutes, stirring often, until the spices become very fragrant and slightly darker in color without burning. Transfer the toasted spices to a small bowl and set aside.
Cook Aromatics: In the same Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion, poblano pepper, jalapeño, and ¼ teaspoon salt. Cook, stirring occasionally, for 2 to 3 minutes until the vegetables are slightly softened. Then add the roughly chopped garlic and cook for an additional 2 minutes to release its aroma.
Cook Spices & Tomato Paste: Stir in the cocoa powder and the previously toasted chili spices and cook for about 1 minute, stirring frequently to blend flavors. Add the tomato paste and continue cooking for another 1 to 2 minutes until it darkens slightly, enhancing the depth of flavor.
Bring to Simmer: Add the optional dried bay leaf, fire-roasted diced tomatoes, crushed tomatoes, 1 tablespoon vegan Worcestershire sauce, hot water combined with the Vegan Beef Bouillon, drained red kidney beans, and pinto beans. Stir everything together thoroughly and bring the mixture to a gentle simmer.
Pan Fry TVP Beef: While the chili is coming to a simmer, heat an additional ½ tablespoon of olive oil in a nonstick skillet over medium heat. Add the vegan TVP ground beef or vegan ground beef crumbles and brown them, stirring occasionally until cooked through and slightly crispy on the edges. Stir the browned vegan beef into the simmering chili.
Cook: Let the chili simmer uncovered on the stovetop for 60 minutes, stirring occasionally to prevent sticking. Afterward, mix in the reserved ½ cup bean liquid from the kidney beans. Cover the pot and continue simmering for another 45 minutes on the stovetop. Alternatively, transfer the covered Dutch oven to a preheated oven at 325°F (163°C) and bake for 45 to 60 minutes to develop even richer flavors.
Finish: Remove the chili from heat and stir in the light brown sugar, remaining 1 tablespoon vegan Worcestershire sauce, and 1 tablespoon apple cider vinegar or fresh lime juice to balance the flavors. Taste and adjust salt if needed. Serve garnished with green onions, cilantro, tortilla strips, and vegan sour cream. Pair with cornbread or cornbread muffins for a complete meal.

Notes

Adjust cayenne pepper quantity according to your preferred spice level; start low and increase gradually if you like it spicier.
Using fire-roasted tomatoes adds a smoky depth; if unavailable, regular canned diced tomatoes can be substituted.
The chili tastes better the next day as flavors meld together, making it great for meal prepping.
For gluten-free, ensure the TVP and vegan Worcestershire sauce used are gluten-free certified.
Oven finishing is optional but recommended to deepen flavors; stovetop simmering works well too.
Top with avocado slices or vegan cheese for extra richness, if desired.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American