Best Vegan Chili Non Carne

The ‘non carne’ says it all: this is a chili with all the hearty, spiced satisfaction of the original and none of the meat.

The trick to that meaty bite is doubling up on plant protein. Texturized vegetable protein (TVP) and crumbled veggie burgers both go into the pot, browning with onion and chili powder so they soak up flavor and take on a satisfying, ground-beef-like texture.

From there it’s classic chili territory: tomatoes, kidney beans, vegetable stock, and green chilis, simmered together for just 20 minutes.

That short cook time is part of the appeal. This comes together far faster than a long-simmered meat chili, making it a genuine weeknight option.

Hearty, high in plant protein, and easy to make in big batches, it’s proof a meatless chili can hold its own.

Chef Tips

• Brown the TVP and veggie crumbles with the onion and chili powder before adding liquid, so they absorb seasoning and build flavor.
• Use the reserved liquid from the canned tomatoes, as the recipe directs, for extra body and tomato flavor.
• Taste and adjust the chili powder at the end; TVP is mild and can take more seasoning than you’d expect.

Variations

• Add black beans, corn, or diced bell pepper to bulk it up further.
• Bump the heat with extra green chilis, cayenne, or chipotle.
• Top with avocado, vegan sour cream, cilantro, and lime.