Hearty and comforting, these TVP Chili Stuffed Sweet Potatoes are the perfect weeknight meal. This vegan chili is made with textured vegetable protein which is a plant based, high protein budget friendly meat alternative.
These TVP Chili Stuffed Sweet Potatoes are a family favorite especially on chilly nights. It's hearty and satisfying with a great meaty texture and super easy to make.
Looking for a soy free chili recipe? Try my Three Bean Chili with added vegetables.
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Ingredients
This chili is made with textured vegetable protein or TVP. If you are unfamiliar, TVP is a high protein, high fiber alternative to meat made from soy. This ingredient can be found in some grocery stores and super centers, online, asian grocery stores, bulk food stores and health stores. The remaining ingredients for this recipe are similar to what's needed for any traditional chili.
- lentils
- kidney beans
- TVP (textured vegetable protein)
- fire roasted diced tomatoes
- tomato paste
- chili powder
- garlic powder
- salt
- onion powder
- cumin
- cayenne pepper, optional
- olive oil
- water or vegetable broth
- sweet potatoes
- your favorite chili toppings
See recipe card for quantities.
Substitutions & Variations
- TVP - instead of TVP you can use shredded tofu or simply omit all together.
- Spicy - add cayenne pepper or red pepper flakes to taste for a spicy chili.
- Smoky - add smoked paprika and/or liquid smoke to give this chili a smoky flavor.
- Sweet Potato - you can also use a russet potato instead of sweet potato if you prefer.
How to make TVP Chili Stuffed Sweet Potatoes
Making this chili is fairly straightforward and simple. Start by hydrating the TVP according to package directions. From there it is similar to making most chilis. Brown the TVP, add seasonings, beans, tomatoes and broth. Let everything simmer until flavorful and thickened slightly.
Preheat oven to 425 degrees Fahrenheit. Bake sweet potatoes for 45-60 minutes. Hydrate TVP. Heat oil in a large pot over medium heat. Add TVP, cook for 5 minutes, stirring often.
Add chili powder, garlic powder, onion powder, cumin, cayenne pepper if using, salt and tomato paste. Cook for 1-2 minutes longer.
Add kidney beans, lentils, tomatoes and broth or water. Bring to a boil. Stir to incorporate.
Reduce heat to medium low and simmer chili for at least 30 minutes, stirring occasionally.
Top Tip
If you have the time, let the chili simmer longer for even more flavor. The extra time allows the flavors to really come together. You can even make the chili a day or two ahead of time and reheat when ready to enjoy.
Equipment
There is no special equipment needed to make this chili. You will need a large pot and baking sheet as well as measuring tools.
Storage
Store leftover cooled chili and sweet potatoes in separate air tight containers in the refrigerator. Good for 3-4 days.
You can freeze the chili. Cool completely before transferring to a freezer safe bag or container. Label container or bag with contents and date and place in freezer. Good for up to 1 month. To reheat, place frozen chili in the refrigerator the night before you would like to eat it. Then heat in a pot on the stove top or in a microwave until heated through.
Common Questions
TVP is a great source of protein. It is a complete protein meaning it contains all nine essential amino acids needed.
Besides being a complete protein, TVP is lower in fat, cholesterol free and high fiber while ground beef is higher in saturated fats and calories.
Yes, TVP an be eaten daily as a good source of plant based protein and fiber. However, it is best to eat a variety of foods such as beans, lentils, tofu and nuts for the best overall nutrition.
Related
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Recipe
TVP Chili Stuffed Sweet Potatoes
Ingredients
- 6-8 sweet potatoes
- 1 cup TVP hydrate according to package directions
- 2 tablespoon olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ⅛-1/4 teaspoon cayenne pepper optional
- 3 tbsp tomato paste
- 2 cups cooked lentils, approximately 1-19oz can
- 1 ½ cups kidney beans, approximately 1-15 oz can
- 1 teaspoon salt
- 150z fire roasted diced tomatoes
- 2 cups water or vegetable broth + more if needed
- non dairy cheese optional
- non dairy sour cream optional
- herbs such as chives parsley, cilantro optional
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place baked potatoes on a baking sheet lined with parchment paper or silicone mat for easy clean up. Pierce each potato with a knife several times. Bake sweet potatoes until tender. About 45-60 minutes depending on size.6-8 sweet potatoes
- Hydrate TVP according to package directions.1 cup TVP
- Heat oil in a large pot over medium heat. Add TVP, cook for 5 minutes, stirring often.2 tablespoon olive oil
- Add chili powder, garlic powder, onion powder, cumin, cayenne pepper if using, salt and tomato paste. Cook for 1-2 minutes longer.2 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, ⅛-1/4 teaspoon cayenne pepper, 3 tablespoon tomato paste, 1 teaspoon salt
- Add lentils, kidney beans, tomatoes and broth or water. Stir to incorporate. Bring to a boil2 cups cooked lentils, approximately 1-19oz can, 1 ½ cups kidney beans, approximately 1-15 oz can, 150z fire roasted diced tomatoes, 2 cups water or vegetable broth + more if needed
- Reduce heat to medium low and simmer chili for at least 30 minutes, stirring occasionally.
- To serve, cut open baked sweet potato, fill with chili. Top with your favorite chili toppings such as non dairy cheese, non dairy sour cream or fresh herbs.non dairy cheese, non dairy sour cream, herbs such as chives parsley, cilantro
Did you make this recipe? Let me know!