Chili TVP

I helped my friend Lauren move to Tremont on Saturday and then fixed a batch of chili for everyone to eat afterward. It turned out pretty good, and though I was a bit leery of using something as strange as TVP, it didn’t roil me gut like tofu tends to do. Actually it was pretty good. Even better reheated the next day.


1 c. TVP
1 14.5oz can of stewed tomatoes
2 15oz cans of black beans
2 15oz cans of hot chili beans
.5 c. frozen corn
4 c. water
2 T. brown sugar
2 poblano peppers, diced
5 cloves garlic, crushed/​diced
1 small onion, chopped
1 stalk celery, chopped
1 T. olive oil
chili powder
cayenne pepper
black pepper


1. Put the oil in a stew pot and sauté the onion, celery, peppers and garlic till the onions are softy.

2. Dump in the rest of the ingredients and simmer for a half hour.

Things to watch for:

4 cups of water is alot. The TVP soaks up a bit, but I think 3 cups would be plenty. Of course, you can always add more TVP and stick with 4 cups. Patrick recommends using serrano peppers [not this.] to make it a bit spicier. or putting in some whole habaneros while it simmers. It was pretty good.