Tvp Taco Chili Recipe

Name: Tvp Taco Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup textured vegetable protein; 7/8 cup nonfat beef broth; 1 medium onion (rough chopped); 1/2 large green pepper (rough chopped); 1 1/2 cups water (divided) or 1 1/2 cups nonfat beef broth (divided); 1 (15 -16 ounce) can diced tomatoes with juice; 1 (15 ounce) can chili beans (DO NOT DRAIN, your choice mild, med. or hot); 1 (8 ounce) can tomato sauce; 2 tablespoons taco seasoning; 1/2 teaspoon garlic powder; 1 tablespoon chili powder; 1/4 teaspoon cayenne pepper (optional); 1/2 teaspoon sea salt (may use table salt); 1 teaspoon cumin; 2 teaspoons paprika; 2 tablespoons Frank's red hot sauce (optional); salt & pepper (as needed); cheddar cheese (shredded) (optional); sour cream (optional); avocado (diced) (optional); taco chips (crushed) (optional)

Servings: persons

1 cup textured vegetable protein
7/8 cup nonfat beef broth
1 medium onion (rough chopped)
1/2 large green pepper (rough chopped)
1 1/2 cups water (divided) or 1 1/2 cups nonfat beef broth (divided)
1 (15 -16 ounce) can diced tomatoes with juice
1 (15 ounce) can chili beans (DO NOT DRAIN, your choice mild, med. or hot)
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon sea salt (may use table salt)
1 teaspoon cumin
2 teaspoons paprika
2 tablespoons Frank's red hot sauce (optional)
salt & pepper (as needed)
cheddar cheese (shredded) (optional)
sour cream (optional)
avocado (diced) (optional)
taco chips (crushed) (optional)

1
Heat to boil the 7/8 cup of beef broth. Turn off heat, add TVP stirring until all moistened, cover pan with lid and set aside. (OR, reconstitute according to YOUR package directions.).
2
In a large skillet add 1/4 cup of water or beef broth, the chopped onions and peppers and steam fry about 3 minutes over medium heat. Adding more water or broth if skillet gets dry.
3
Mix in TVP, remaining water or broth, tomatoes, chili beans, tomato sauce and seasonings.
4
Bring to a boil. Cover, reduce heat to low and simmer for aprox. 30 minutes.
5
Served topped with any or all optional ingredients.
6
Best made a day ahead of time, refrigerated, then re-heated.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup textured vegetable protein, 7/8 cup nonfat beef broth, 1 medium onion (rough chopped), 1/2 large green pepper (rough chopped), and more.

Yes, Tvp Taco Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tvp Taco Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions