If you want a meaty vegan chili, TVP soy granules are the way to go! This Chili con TVP convinces even the most stubborn meat-eaters! It’s perfect for parties because it can be prepared ahead and it’s a real crowd-pleaser!
My boyfriend and I make Chili pretty often, especially in fall and winter, it’s such a comforting, filling and warming meal. My favorite way to serve it is with corn tortilla chips and avocado slices on top. It’s also really good with homemade bread!
The cocoa powder, rice syrup, and cinnamon gives the Chili a nice sweet touch and takes it to a whole new level. While the liquid smoke adds a nice smoky flavor.
We also love making vegan Chili when people are over, because you can easily make a bigger portion and it’s so easy, it almost cooks itself. It can be prepared ahead (may I just say it’s even better when reheated?!) and it’s a real crowd-pleaser. We made this Chili for so many of our friends and they all loved it (even meat-lovers!). So it’s a perfect food for the Super Bowl or New Year’s Eve.
TVP / Soy Granules
The key to making a ‘meaty’ vegan chili is using soy granule or TVP. Not only does it give the Chili lots of protein, but it adds that typical meaty consistency that you can’t get with tofu, lentils or bulgur. I’m sure of it, most meat-eaters won’t notice that it’s a vegan Chili.
I’m a big fan of TVP because it’s the perfect substitute for meaty components in dishes and it stores forever because it’s hydrated. It’s rich in protein and not expensive. It can soak up lots of flavor (it works wonders with liquid smoke!).
'Meaty' Vegan Chili con TVP
'Meaty' Vegan Chili con TVP (Soy Granule)
- 1 cup soy granule
- 15 oz canned corn
- 15 oz canned kidney beans
- 2 cups water
- 1 tablespoon paprika powder
- 1/2 teaspoon salt + more to taste
- a few splashes of soy sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon canola oil
- 1/2 large onion
- 2 garlic cloves
- 1/2 teaspoon chili powder + more to taste
- 1 teaspoon tomato paste
- 1/4 teaspoon cocoa powder
- 1/2 teaspoon brown rice syrup
- 1/2 teaspoon cinnamon
- 1 cup tomato purée*
- tortilla chips
- 1/2 avocado
- Chop the onion and mince the garlic.
- In a big pot add the soy granule, 3/4 cup of water, a few splashes of soy sauce, paprika powder, salt and the liquid smoke. Cook on medium-high heat for about 4 minutes. Stir occasionally.
- Make some space in the pot and pour in a teaspoon of canola oil, add in the chopped onions and garlic. Let it cook for about 3 minutes.
- Stir everything together, add the corn & kidney beans, the chili powder, tomato paste, cocoa, rice syrup, cinnamon and 1 1/4 cups of water. Reduce the heat, put the lid on and let it cook for about 20 minutes.
- Add a cup of sieved tomatoes and let it cook for about 5 minutes without the lid on.
- Your chili should be ready by now. Add more salt and chili to taste.
- Pit your avocado and cut it in thin slices, peel off the skin and top your chili sin carne with it.
- Serve for example with tortilla chips.
Did you make this ‘Meaty’ Vegan Chili con TVP? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3