Everything we like to eat is just a specific combination of ingredients that we could theoretically get and assemble ourselves, right? There's still technique and exact proportions to consider, but when it comes down to it we can all make anything as long as we have access to the raw materials. So when I could no longer find my favorite TVP vegan chili mix at the natural foods store, I reasoned I could just recreate it. It's just spices and TVP, after all.
This TVP chili mix adds the spices to chili whilst also adding a texture and thickness to the pot, something that can be hard to come by in vegetarian or vegan chili.
I'm sure there's something I am leaving out from the original but overall, I think this is probably the best similar recipe I could come up with. And now I've made it and used it in chili and am happy to say I can't really tell the difference at all, except now I can make it anytime I want, given I have all of the necessary ingredients assembled. Which, given how much I like to make sure my kitchen always has everything I consider a staple (way too much, tbh), I usually do.
What is TVP?
TVP stands for textured vegetable protein, which nearly explains it all. It's a soy product, and is made from defatted soy flour by cooking it under pressure. It is then dried into the smaller crumbles you see in the package. Much like tofu, it doesn't rally have flavor, which makes it perfect for pairing with lots of spices and flavor-filled broths and liquids. This way you can impart whatever flavors you want into it. The Bob's Red Mill version is gluten-free too.
Where can I get TVP?
Bob's Red Mill makes the most widely produced TVP I've seen. It's available at most natural grocery stores and those with a big Bob's Red Mill section, like Lowe's Foods. I have not seen it at smaller suburban grocery stores. You can also order TVP online.
TVP Chili Spice Mix
Ingredients
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon ground coriander
- ¼ teaspoon black pepper
- 4 tablespoons dry textured vegetable protein (TVP)
Instructions
- Mix all ingredients above together and seal in an airtight container until ready to use.
- Use 1 tablespoon of TVP chili mix per quart of finished chili amount, or to taste.
I have a six quart crockpot and fill it about ¾ of the way when I am cooking my chili, which I estimate comes to about 4 quarts of chili. I use about a tablespoon per finished quart, or half of the recipe above in 4 quarts of chili.
You'll want to experiment if you like your chili spicier, or if you like a bulkier chili if you're used to a ground beef based version. This is an easy way to begin experimenting with TVP if you are new to eating meatlessly, or just want to explore meat-free meals as an option more often.
