Easy, One Pot Chili – Vegan, Plant-Based
This easy, one pot chili is a great recipe for meat-eaters and non-meat-eaters alike! The star of this chili is the Textured Vegetable Protein, or "TVP" for short, because it has a similar texture to ground beef. One great thing about this chili is how quick and easy it is to whip up!
Although the original recipe provides for Instant Pot cooking, you can easily make this chili on the stove. Look in the recipe notes below for how to cook this on the stove. I hope you enjoy this easy, one pot chili!
- 1 cup textured vegetable protein (TVP)
- 1 cup water
- 1 yellow onion, diced
- 1 bell pepper, diced
- 2-3 clove garlic, minced
- 1 can dark red kidney beans
- 1 can light red kidney beans
- 1 can black beans
- 1 can tomato soup
- 1 can Rotel
- 1 can mushrooms (optional)
- vegetable broth (optional)
- Tony Chachere's Creole Seasoning, to taste (optional)
- chili flakes, to taste (optional)
- salt, to taste
- pepper, to taste
In a small bowl, rehydrate the TVP by mixing in the water. Let sit for 10 minutes.
While TVP is rehydrating, dice your onion and bell pepper and mince your garlic.
Set Instant Pot to sauté and add onion and bell pepper. Cook until onions are translucent.
Add garlic and sauté until fragrant.
Add in TVP and season generously with paprika, cumin, and chili powder. Cook until some of the moisture in the TVP has cooked out.
Add in all canned ingredients and mix well.
Put Instant Pot lid on, make sure vent is turned to the sealed position, and pressure cook for 10 minutes.
Vent Instant Pot and remove lid. For a soupier chili, add vegetable broth.
Season to taste.
Serve with your favorite chili toppings and enjoy!
Servings 4
- Amount Per Serving
- Calories 433kcal
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 77g26%
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make this on the stove top, follow the recipe above. Instead of sauté, cook over a medium heat and, instead of pressure cooking, just continue cooking and stirring until heated through.