Everyone will love this thick, spicy chili made with textured vegetable protein (TVP), kidney beans, and all your favorite chili vegetables and spice.

Recipe Summary

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.

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  • Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.

  • Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

Nutrition Facts

253 calories; protein 13.3g; carbohydrates 27.2g; fat 11.2g; cholesterol 12.5mg; sodium 718.4mg. Full Nutrition
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Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2008
I love this recipe and it has become part of my regular recipe rotation. I use Morningstar Farms Veggie Crumbles in place of the TVP simply because I couldn't find the TVP. Everything is is exactly the same- especially the spices and the honey. I think this recipe hits the spices just perfect! Also I brown the onion garlic and veggie crumble add half the spices in a big skillet. Once that is done I transfer it to the slow cooker add the rest of the ingredients and then let it cook on high for 3-4 hours. SO EASY! I always double the recipe and freeze the rest because it freezes and reheats well for quick mid-week dinners. THANK YOU for posting this recipe. It is my favorite! Read More
(70)

Most helpful critical review

Rating: 3 stars
10/28/2010
This was pretty good. But definitely called for too much garlic IMO. Read More
(18)
112 Ratings
  • 5 star values: 86
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/24/2008
I love this recipe and it has become part of my regular recipe rotation. I use Morningstar Farms Veggie Crumbles in place of the TVP simply because I couldn't find the TVP. Everything is is exactly the same- especially the spices and the honey. I think this recipe hits the spices just perfect! Also I brown the onion garlic and veggie crumble add half the spices in a big skillet. Once that is done I transfer it to the slow cooker add the rest of the ingredients and then let it cook on high for 3-4 hours. SO EASY! I always double the recipe and freeze the rest because it freezes and reheats well for quick mid-week dinners. THANK YOU for posting this recipe. It is my favorite! Read More
(70)
Rating: 5 stars
07/08/2007
Awesome!!! I always drain and rinse my beans and then add liquid later - in this case a bit of chicken stock. I'm not vegetarian but I'm sure veg stock would work too. I just don't like the extra salt. Thanks! Read More
(50)
Rating: 4 stars
01/29/2007
A wonderful recipe over all. Don't be afraid of the cinnamon and honey. I was at first but it really adds a nice counter to the cayenne pepper. I used Boca Burgers instead of the TVP (2 of them for 6 servings) by sautéing them with the onions and garlic and adding a bit more olive oil. Also this recipe is pretty spicy so only use 1/2 of the cayenne pepper if you're not into hot food. Topping it with shredded taco cheese and adding some whole grain rice to the mix turns this into a great hearty meal! Read More
(47)
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Rating: 5 stars
10/23/2007
I work in human services at a day program for individuals who have survived brain injury. They are all very meat oriented. So I made this chili with some Boca crumble one day just to see if anyone would notice. No one did. They all LOVED it. It's now a staple on the Autumn and Winter menu calendars. Read More
(30)
Rating: 5 stars
01/06/2011
This was excellent. For some reason I had no chili powder so I used a couple tablespoons of chili seasoning and a little extra cumin (and omitted the salt pepper and cayenne because the chili seasoning contains them). I cooked it on low for a couple of hours to cook down some. Fantastic! My husband really liked it as well and he was amazed the TVC wasn't ground beef. I'll make a double batch tomorrow for my veggie friends. Thanks for a keeper Paulina! Read More
(23)
Rating: 5 stars
01/04/2011
Look no further...best chili recipe ever! I subbed yellow peppers for green peppers and added like triple the spices...but seriously good chili! YUM. Read More
(19)
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Rating: 3 stars
10/28/2010
This was pretty good. But definitely called for too much garlic IMO. Read More
(18)
Rating: 5 stars
09/27/2010
my husband is an executive chef and there's not too much he doesn't always have a few ideas to make something taste better but this chili HANDS DOWN was something he told me i can make ANY time. i didn't use the tvp so i only used half of the spices and that was plenty warm enough! fantastic recipe! Read More
(17)
Rating: 5 stars
08/04/2010
If you aren't afraid of heat then get yourself cooking on this wicked spicy and freaking delicious vegetarian chili. This recipe is easily worth five stars without a single change. My seriously carnivorous extended family happily devour bowl after bowl with nary a "rabbit food" crack. It's that good. Wicked good in fact:) Read More
(16)
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