Country Chili with Tvp

TVP, or textured vegetable protein, is the workhorse here, giving this vegan chili a satisfying, meaty chew and plenty of protein without any meat. Rehydrated in boiling water with a little ketchup, the TVP plumps up and turns savory, ready to drink in the chili spices just like ground beef would.

The flavor base is classic and bold: onion, green pepper, garlic and jalapeño sauteed, then dosed with chili powder, cumin, oregano and a hit of cayenne. From there it’s a one-pot affair, simmered with kidney beans, tomatoes and broth until everything melds.

Frozen corn stirred in near the end adds sweet pops that play against the heat. The longer it simmers, the deeper the flavor and the more the TVP soaks up, so don’t rush the pot. Top it with whatever you like, from avocado to a handful of cheese or vegan sour cream.

Kitchen Tips

• Sprinkle the spices over the TVP and toss before it goes in, as the recipe does. Seasoning the TVP directly helps it absorb the flavor.
• Don’t skip the ketchup in the soak. It adds a subtle sweet-tangy depth to the rehydrated TVP.
• Add the corn only in the last 15 minutes so it stays sweet and slightly crisp rather than mushy.
• A longer simmer deepens everything, so make it ahead when you can. Like most chili, it’s even better the next day.

Variations

• Use vegetable broth instead of water for a richer base.
• Stir in a square of dark chocolate or a spoonful of cocoa for more depth.
• Swap the kidney beans for black or pinto, or use a mix.