This one-pot chilli adds dry TVP straight to a spiced tomato sauce, where it soaks up the liquid as it simmers, so there is no separate soaking bowl. Kidney beans and black beans go in for the last 10 minutes. It serves 6 and takes about 55 minutes.
Because the TVP absorbs liquid as it cooks, stir often and add water if the pot starts to look dry.
Any plain dry soy mince works here, since VEGIE is still in development.
Preparing soy mince, illustrated (AI-generated VEGIE brand imagery). A chilli photo will replace it.
2 cups (500 ml) vegetable stock or water, plus extra as needed
400 g can red kidney beans, drained and rinsed
400 g can black beans, drained and rinsed
1 tbsp soy sauce
1 tsp cocoa powder (optional)
Salt and black pepper, to taste
To serve
Cooked rice
Coriander leaves
Sliced spring onion
Lime wedges
Plain or plant-based yoghurt (optional)
Method
Soften the vegetables. Heat the oil in a large heavy pot over medium heat. Cook the onion and capsicum for 6 to 8 minutes until soft.
Toast the spices. Add the garlic, cumin, paprika, chilli powder and oregano and stir for 1 minute until fragrant. Stir in the tomato paste and cook for 1 minute more.
Add the TVP and liquid. Add the crushed tomatoes, dry TVP, stock and soy sauce. Stir well and bring to the boil.
Simmer. Turn the heat down and simmer gently, uncovered, for 20 minutes, stirring often so nothing catches on the bottom. If the chilli gets too thick, add water 1/2 cup at a time.
Add the beans. Stir in the kidney beans, black beans and cocoa, if using. Simmer for 10 minutes more, then season with salt and pepper.
Serve. Spoon over rice and top with coriander, spring onion, a squeeze of lime and yoghurt if you like.
Tips and swaps
For a milder chilli, use 1 tsp chilli powder and add hot sauce at the table.
Swap one can of beans for a 400 g can of drained corn kernels.
The chilli thickens as it stands, so loosen leftovers with a splash of water when reheating.
How much protein is in this recipe?
Protein from the TVP alone, using one label as an example: Bob’s Red Mill lists 12 g of protein in each 1/4 cup (23 g) dry serving, so 2 cups of that TVP is 8 label servings, or about 96 g of protein in the recipe. Split 6 ways, that is roughly 16 g per portion from the TVP, before the other ingredients. Other brands differ, so check your own pack. This is not a full nutrition analysis. The beans add more protein on top. For more, see protein per serving in vegetarian foods.
How do I store leftovers?
Cool leftovers quickly and refrigerate them promptly in small containers. Australia’s Food Safety Information Council advises eating refrigerated leftovers within 2 to 3 days and reheating them until steaming hot, at least 75°C in the centre.
Allergens
Contains soy. Soy is one of the allergens that must be declared on food labels in Australia and New Zealand, so this recipe is not suitable for anyone with a soy allergy. Soy sauce, pasta, tortillas and some stocks can also contain wheat or other allergens, so check every label.
Frequently asked questions
Can you put dry TVP straight into chilli?
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Yes. Dry TVP rehydrates in the simmering sauce, as long as there is enough liquid. This recipe adds 2 cups of stock on top of the tomatoes and tells you to add water if it gets too thick.
How long does soy mince chilli keep in the fridge?
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Refrigerate it promptly in small containers and eat it within 2 to 3 days, reheating until steaming hot (at least 75°C in the centre), as advised by Australia’s Food Safety Information Council.
Is this chilli vegan?
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Yes, as written. Check your stock, and choose a plant-based yoghurt or leave it off.
Can I make it with fresh soy mince or lentils instead?
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Yes. If you use a chilled soy mince, brown it with the onion and reduce the stock to 1 cup. For lentils, use two 400 g cans, drained, added with the beans.
VEGIE is a soy-protein pantry food in development. Join the launch list for product news. It is not an order, and there is no price or launch date yet.
