Easy, Meaty, Hot & Spicy Oil-Free Black Bean Vegan Chili

There are as many ways to make chili as there are snowflakes. And, when it comes to protein, chili can't be beat for its burst of protein from the beans at around 15 grams per 1 cup serving. My version of chili also contains Textured Vegetable Protein, otherwise known as "TVP," which is simply made only from soy flour and loaded with protein also at 12 grams per 1/4-cup dry. That's what gives this chili it's "meaty" look. But if you don't have TVP or don't want TVP, you can achieve a similar "meaty" texture by throwing in a handful of dry brown rice to the mixture (one of the options in the recipe.)

Here is my favorite way to heat up the house on a cold day.

Vegan Cooking Level: Beginner


1 large onion, chopped

6 cloves garlic, chopped

2 tbsp. tomato paste

1 28-ounce can diced tomatoes

1 3/4 cup veggie broth, plus 2 tbsp. veggie broth

1/3 cup brewed strong coffee

2 tbsp. pure maple syrup

3 cans black beans, with juice

1 can pink or pinto or kidney beans, rinsed

1 can of corn, drained (or 1.5 cups frozen, thawed)

1/3 cup chili powder

1 tsp. dried oregano

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

optional 1/4 cup dry brown rice


optional 1 cup reconstituted textured vegetable protein (TVP)

optional garnish: avocado, corn, red onion, tomatoes, pickled jalapenos, cooked rice