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Fall weather is here, which means I’m officially craving comfort food dinners. For me, a really good vegan chili con carne needs more than just beans and a packet of seasoning, so this one starts with a homemade spice blend, seasoned TVP “beef,” and a rich tomato base that slowly simmers until thick and silky.
And while I love the depth you get from whole dried chiles, ancho chili powder + a few other spices gives this recipe a delicious deep, smoky flavor without the extra roasting and blending.
Why This Vegan Chili Works
Creating this recipe meant I went through more cans of beans than I care to count (I love beans so that’s not too much of an issue). But all that testing helped me fine-tune the little details that make a big difference in the final pot of chili! See below why this one is SO good:
- Toasting the spices builds deeper flavor: Heating the spices before adding the other ingredients wakes them up and gives the chili a much richer base.
- Ancho chili powder adds depth without extra work: Instead of rehydrating and blending whole dried peppers, ancho powder gives you that dark, earthy chili flavor with a pantry-friendly shortcut.
- A little cocoa powder rounds everything out: It doesn’t make the chili taste like chocolate. It adds subtle bitterness and richness balances the tomatoes and sweetness.
- Bouillon works better than plain vegetable broth: I tested both, and the bouillon gave the chili noticeably more savory flavor.
- The sweetness is intentional: Too little and the tomatoes taste acidic; too much and it starts leaning toward sweet baked beans. The final amount gives just enough balance without making the chili actually taste sweet.
After more test batches than either of us needed, my husband declared the final version the perfect amount of sweet + spicy. 🙌 I know you’ll love it as much as us!
🌶️ Key Ingredients
You’ll find the full ingredient list and measurements in the recipe card below, but below are the five ingredients that make the biggest difference in this vegan TVP chili.
Ancho Chili Powder
Ancho chili powder gives this chili a fuller flavor than a standard chili powder blend. It adds mild heat along with slightly smoky, almost fruity notes without requiring you to toast and blend whole dried chiles. I used this one.
TVP Vegan Ground Beef
TVP gives the chili its hearty, meaty texture and adds a significant amount of plant-based protein. I use my homemade vegan TVP ground beef, but you can substitute another vegan ground beef such as Beyond Meat or Impossible.
My homemade recipe takes texturized vegetable protein and hydrates it in an enhanced vegetarian-friendly beef broth. Soy sauce, vegan Worcestershire sauce, and no-beef bouillon (see below) create an incredible, deep umami flavor.
Vegan Beef Bouillon
I tested this recipe with regular vegetable broth, but vegan beef bouillon gave the chili a noticeably richer, more savory base. Mixing a concentrated bouillon paste with water also lets you build more flavor than you typically get from boxed vegetable stock.
I prefer Better Than Bouillon’s No Beef Base here. It comes in a jar and is stored in the fridge. It stays good for months once opened and one jar will last you a long time.
Cocoa Powder
A small amount of unsweetened cocoa powder adds depth and subtle bitterness that balances the tomatoes and brown sugar. You won’t taste chocolate in the finished chili, but you would notice if it were missing. I used natural cocoa powder but you can also use Dutch processed.
Fire-Roasted Tomatoes
Fire-roasted diced tomatoes add another layer of smoky flavor while keeping the recipe pantry-friendly. Combined with crushed tomatoes, they create a thick tomato base that becomes silky and velvety as the chili simmers.
How to Make Vegan Chili with TVP
Exact ingredient quantities are in the recipe card below!
Add all the spices to a dry Dutch oven over medium low heat. Toast for 2 minutes or until fragrant. Transfer to a bowl.
Prep the aromatics by petite dicing them and mincing the garlic.
Heat olive oil in the pot and add the onion and peppers. Sprinkle with salt to help them sweat for several minutes.
Add the garlic and cook for 1-2 mins, then add the toasted spices + cocoa powder. Stir to coat the veggies and cook for a minute. Add the tomato paste and cook until it turns brick red.
Next, add the fire roasted tomatoes and crushed tomatoes.
Pour in the vegan beef broth and beans. Be sure to reserve 1/2 cup of the bean liquid for later!
Pan fry the vegan TVP beef and add it to the chili. Simmer on medium-low for 60 minutes stirring occasionally. Then, stir in the reserved bean liquid – this creates a silk, thick texture.
Then, cover and cook for another 45-60 minutes on low heat.
🔥 Customize the Heat
This chili has a noticeable but very manageable kick as written. If you want to dial it up or down, here’s how I’d adjust it:
- Super Mild: Omit the cayenne powder and jalapeño completely. You’ll still get plenty of flavor from the ancho chili powder and poblano.
- 🔥 As Written – A Little Kick: Use 1 seeded jalapeño + ⅛ teaspoon cayenne. There’s definitely some heat, but it stays balanced rather than aggressively spicy. It’s quite pleasurable especially as someone who doesn’t tolerate TONS of spice.
- 🔥🔥 Medium – Bring the Heat: Use 2 jalapeños and keep some of the membrane intact. Increase the cayenne to about ¼ teaspoon.
- 🔥🔥🔥 Hot Hot Hot: Use 2 jalapeños, leave the membranes intact and increase the cayenne to ½-¾ teaspoon, or swap the jalapeño for a serrano pepper.
🍽️ The Best Ways to Serve the TVP Chili
Like my corn chowder, I love serving this vegan TVP chili with lots of thinly sliced green onions and a drizzle of vegan sour cream. Violife is my favorite store-bought option because it has a really creamy, neutral flavor. Forager also works, although it has a slightly more noticeable coconut flavor. You can also use my homemade cashew sour cream.
For extra toppings, I recommend crispy tortilla strips, vegan cheddar shreds, fresh cilantro, or a squeeze of lime. A few toppings are great, but you definitely don’t need to pile everything on for this chili to taste good.
And if you ask me, chili and cornbread belong together. My buttery vegan cornbread is incredibly moist, easy to make, and doesn’t require any egg replacers. You can make the full pan version or my vegan cornbread muffins, both are perfect for soaking up that last bit of thick chili at the bottom of the bowl.
Storage & Make-Ahead Tips
This chili keeps well in an airtight container in the fridge for up to 5 days. It also tastes even better the next day, once the spices, tomatoes, and seasonings have had more time to meld together!
For longer storage, freeze the chili in an airtight container, then thaw it overnight in the refrigerator before reheating. Warm it up on the stovetop or in the microwave. You can add a splash of water or broth if it has thickened too much.
Can I Make This Chili in a Slow Cooker?
Yes! For the deepest flavor, I still recommend toasting the chili spices and sautéing the onion, poblano, jalapeño, and garlic on the stovetop first.
Transfer everything to a slow cooker, using about 1 ½ cups vegan beef stock to start since less liquid evaporates in a slow cooker. Cook on HIGH for ~2 hours or LOW for ~4-6 hours, or until the chili is nice & thick / the flavors have developed.
Stir in the brown sugar, Worcestershire sauce, and apple cider vinegar toward the end, then taste and adjust the salt, sweetness, or heat as needed.
Helpful Tips for The BEST TVP Chili
- Toast the spices first: Heat the spice mix for about 2 minutes, just until fragrant and slightly toasted, but remove it immediately if it begins to smoke so the spices don’t turn bitter.
- Don’t rush the simmer! Letting the chili slowly simmer gives the tomatoes time to cook down, thickens the broth, and lets all those smoky, savory flavors develop.
- Brown the TVP ground beef: A little pan frying helps brown the TVP, improving the texture and flavor.
- Fine-tune the flavor at the end: Add flavor boosters like brown sugar, Worcestershire, and apple cider vinegar after simmering, then taste and adjust until the sweetness, acidity, salt, and heat feel balanced.
More Hearty, Meaty Vegan Stews
The Meatiest Vegan Chili with TVP Beef
Rate this RecipeIngredients
Chili Spice Mix
- ⅛ tsp cayenne powder, increase to ¼-½ tsp for extra spice 🔥
- 2 tbsp ancho chili powder
- 1 tbsp sweet paprika, also called regular paprika
- 1 tbsp smoked paprika
- 1 tsp dried Mexican oregano, or ½ tsp dried Italian oregano
- 1 tbsp ground cumin
- 1 tsp ground coriander
The Rest
- 2 tbsp extra virgin olive oil, plus extra for cooking TVP beef
- 1 large red onion, diced, about 1 ¾ cups/215g
- 1 poblano pepper, seeded & petite diced
- 1 jalapeño, seeded & petite diced – use 2 for extra spice 🔥
- ¼ tsp table salt
- 5 cloves garlic, roughly chopped – about 2 tbsp
- 1 tbsp cocoa powder
- 1 ½ tbsp tomato paste
- 1 dried bay leaf, optional
- 28 oz fire-roasted diced tomatoes
- 8 oz crushed tomatoes
- 1 tbsp vegan Worcestershire sauce
- 2 cups hot water
- 2 ½ tsp Better Than Bouillon Vegan Beef Base
- 15 oz canned low-sodium red kidney beans, drained with ½ cup bean liquid reserved
- 15 oz canned low-sodium pinto beans, drained – or red kidney beans
- 1 recipe vegan TVP ground beef, or 10oz vegan ground beef crumbles – such as Beyond or Impossible
Finishing Flavor Boosters
- 1 ½-2 tbsp light brown sugar
- ½-1 tbsp vegan Worcestershire sauce
- 1 tbsp apple cider vinegar, or fresh squeezed lime juice
Instructions
- Toast Spices: In a 5-quart Dutch oven over medium-low heat, add the chili spice mix. Toast for about 2 minutes, stirring often, until the spices become very fragrant and slightly darker in color, but not burnt. Transfer the toasted spices to a small bowl and set aside.
- Cook Aromatics: In the same Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the red onion, poblano or jalapeño and green pepper, and salt. Cook for 2 to 3 minutes, until slightly softened. Add the garlic and cook for another 2 minutes.
- Cook Spices & Tomato Paste: Add the cocoa powder, toasted chili spice mix. Cook for about 1 minute, stirring often, then add the tomato paste and cook for 1-2 mins. until the it darkens slightly.
- Bring to Simmer: Add the bay leaf, fire-roasted diced tomatoes, crushed tomatoes, 1 tablespoon vegan Worcestershire sauce, water + vegan beef bouillon, kidney beans, and pinto beans. Stir to combine and bring to a simmer.
- Pan Fry TVP Beef: Meanwhile, heat ½ tablespoon olive oil in a nonstick skillet and brown the vegan TVP ground beef or vegan ground beef, then stir it into the chili.
- Cook: Simmer uncovered for 60 minutes, stirring occasionally. Mix in the reserved ½ cup bean liquid then cover and continue simmering on the stovetop for another 45 minutes, OR transfer the covered pot to a 325°F oven for 45-60 minutes.
- Finish: Stir in the brown sugar, remaining 1 tablespoon vegan Worcestershire sauce, and 1 tablespoon apple cider vinegar. Season with salt to taste before serving. Top with green onions, cilantro, tortilla strips, and vegan sour cream. Serve with cornbread or cornbread muffins.
Recipe notes
- Note 1 – Adjust the Spice Level: For a super mild chili, omit the cayenne and jalapeño. As written, the chili has a noticeable but balanced kick. For more heat, increase the cayenne to ¼ teaspoon and leave some jalapeño membrane intact (or use 2). For a very spicy chili, use ½-¾ teaspoon cayenne and leave the jalapeño seeds and membrane intact (or use 2) or substitute a serrano pepper.
- Note 2 – Ancho Chili Powder: Use pure ancho chili powder, not a standard chili seasoning blend. Check the label to make sure it doesn’t contain added salt, since this can affect the final seasoning.
- Note 3 – Vegan Beef Bouillon: Beef-style vegan bouillon adds a lot of the savory depth to this chili. Another brand can be substituted, or vegetable stock can technically be used, but the final flavor will be less rich, meaty and savory.
- Note 4 – TVP Ground Beef Substitution: My homemade TVP vegan ground beef can be replaced with about 10 ounces of Impossible or Beyond ground meat. Lightly brown it in a skillet first, then add it to the chili at the same point the prepared TVP is called for.
- Note 5 – Taste Before Serving: The brown sugar, Worcestershire, and apple cider vinegar are finishing ingredients that balance the tomatoes, spice, and savory flavors. Taste after adding them and adjust the salt, sweetness, or acidity as needed.
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