Healthy Vegan Chili Recipe - (2024)


Submitted by Moody

"This is a quick, extremely healthy vegan version of traditional chili. You can't even tell the difference! It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier."


Healthy Vegan Chili Recipe - (2) Healthy Vegan Chili Recipe - (3)

photo by May I Have That Rec Healthy Vegan Chili Recipe - (4)

Healthy Vegan Chili Recipe - (5) Healthy Vegan Chili Recipe - (6)

Healthy Vegan Chili Recipe - (7) Healthy Vegan Chili Recipe - (8)

Healthy Vegan Chili Recipe - (9) Healthy Vegan Chili Recipe - (10)

Ready In:





  • 12 cup boiling water
  • 12 cup textured vegetable protein
  • 1 onion, chopped
  • 12 green pepper, chopped
  • 12 red pepper, chopped
  • 12 yellow pepper, chopped
  • 12 orange bell pepper, chopped
  • 2 cloves garlic, minced
  • 12 cup water or 1/2 cup vegetable stock
  • 1 (19 ounce) can mixed beans
  • 1 (19 ounce) can kidney beans
  • 2 (19 ounce) cans whole tomatoes, sliced,juice included
  • 1 cup fresh corn or 1 cup frozen corn
  • 1 jalapeno pepper, sliced (optional)
  • 1 -2 teaspoon chili powder
  • 1 12 teaspoons dried oregano
  • 1 12 teaspoons ground cumin
  • salt
  • pepper
  • 14 teaspoon cayenne (more for spicier beans)



  • Pour the boiling water over the TVP and let stand until softened.
  • Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
  • Simmer for at least 30 minutes.

Questions & Replies

Healthy Vegan Chili Recipe - (11)

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  1. This is an exceptional recipe! I normally prefer chili with BITE, but this recipe is SO EASY and FLAVORFUL that it is a crowd pleaser! I am not Vegan, nor are the crowds I serve it to, but I have had no complaints on this chili to date and with the TVP, no one even realizes they aren't eating meat! :) Also great on the pocketbook if making chili in quantity. It only takes about $0.45 worth of TVP...way better than the price of ground meat.I have customized it to my preferences...Methods are the same, but here is the ingredient list I use...1/2 can Veggie Broth1 c. TVP1 Onion1/2 each Gr, Orange, Yellow & Red Bell Peppers4 cloves Garlic, Minced1 1/2 can Veggie Broth1 can Great Norther Beans1 can Kidney Beans2 cans Stewed Tomatoes w/Onion/Celery/Pepper3.5 T Chili Powder3 T Paprika1 T Oregano1 T Cumin1 t Cayenne1/2 t White PepperSaltPepper


  2. Very good recipe thanks! I used quinoa in place of tvp and it turned out fab. Even my non vegan bf liked it with a little soy cheese melted on top :)


  3. Tweaked this recipe a bit, mostly to add heat, but overall this is a great recipe. The fresh corn really makes a difference. Freezes wonderfully, so it's a great way to enjoy fresh summer veggies during chili season. Even my husband and son, both of whom consider a slab of meat to be a "meal," rave about this dish.

  4. fantastic! Husband said, "I'm having a hard time telling it's not real meat". We're on a vegan diet for 4 weeks trying to get his cholesterol level down. I doubled the TVP which made it more like real chili to us and used dry beans instead of canned, soaking them overnight, then cooking them on the stove for 2 hours, doing a quick drain and adding to the chili. Other than that, I followed the recipe to the T. Delicious. Thanks, Moody.

    Cindy S.

  5. This was incredibly delicious and very easy to make! I left out the cayenne and only used about 1/2 t of chili powder, because I am a chicken of spicy foods. It was so yummy! I know I will make it again soon!


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