Wicked Good Veggie Chili

Wicked Good Veggie Chili

Paulina 3

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


1 h 45 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 718 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.
  2. 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.
  3. 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.
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Your rating



  1. 88 Ratings


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 ...

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 e...

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...