Wicked Good Veggie Chili

Wicked Good Veggie Chili

60 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
Recipe by  Paulina

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (60)

Rate This Recipe


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!



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!



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!

More Reviews

Similar Recipes

Veggie Vegetarian Chili

Veggie Vegetarian Chili

Darn Good Chili

Darn Good Chili

Rainbow Veggie Chili

Rainbow Veggie Chili

Minnesota Golf Course Chili

Minnesota Golf Course Chili

Quick and Spicy Chili

Quick and Spicy Chili

Peanut Butter Chili

Peanut Butter Chili


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Quick and Spicy Chili


next recipe:

Peanut Butter Chili