Meatless Chili – Terlingua Style

This Terlingua-style meatless chili is a comforting, plant-based powerhouse that delivers rich, savory depth without the meat. Built on a foundation of unsalted tomato sauce and rehydrated textured vegetable protein (TVP), it offers a satisfying chew and robust flavor profile. The blend of chili powder, cumin, paprika, and a hint of cayenne creates a warm, aromatic heat that lingers pleasantly. Simmered slowly, the flavors meld into a thick, hearty stew perfect for chilly evenings. It&# 226;ÂÂs an excellent choice for vegan weeknight dinners, potlucks, or as a filling for tacos and enchiladas. Simple ingredients transform into a complex, restaurant-quality dish that proves vegetarian food can be incredibly satisfying and flavorful.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 648.8

Dietary: Gluten-free, Low-fat, Vegan, Vegetarian

Description

This Terlingua-style meatless chili is a comforting, plant-based powerhouse that delivers rich, savory depth without the meat. Built on a foundation of unsalted tomato sauce and rehydrated textured vegetable protein (TVP), it offers a satisfying chew and robust flavor profile. The blend of chili powder, cumin, paprika, and a hint of cayenne creates a warm, aromatic heat that lingers pleasantly. Simmered slowly, the flavors meld into a thick, hearty stew perfect for chilly evenings. It&# 226;ÂÂs an excellent choice for vegan weeknight dinners, potlucks, or as a filling for tacos and enchiladas. Simple ingredients transform into a complex, restaurant-quality dish that proves vegetarian food can be incredibly satisfying and flavorful.

Ingredients

16 ounce Tomato sauce, unsalted,can
4 cup ;water
1 md Onion; chopped
5 Garlic Cloves; minced
2 ounce Chili powder
5 ds Cayenne pepper; to taste
1/4 teaspoon Oregano
1 ds Paprika
2 cup TVP
1/4 teaspoon Cumin, ground

Directions

1
Place the tomato sauce and 4 cups of water in a large 6 to 8-quart pot.
2
Add the chopped onion and minced garlic to the pot.
3
Bring the mixture to a boil over medium-high heat.
4
Reduce heat to low and let the base simmer for 10 minutes to soften the onions.
5
Stir in the chili powder, cayenne pepper, oregano, and paprika until well combined.
6
Add the textured vegetable protein (TVP) and stir thoroughly to submerge it in the sauce.
7
Simmer uncovered for 30 minutes, stirring occasionally, allowing the TVP to absorb the flavors.
8
Stir in the ground cumin.
9
Continue cooking for an additional 5 to 10 minutes to meld the final flavors.
10
Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 648.8kcal

% Daily Value *
Total Fat 16.0g25%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 3108.9mg130%
Total Carbohydrate 141.3g48%
Dietary Fiber 63.4g254%
Sugars 24.9g
Protein 33.1g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If the chili is too thick, add more water, one cup at a time, until desired consistency is reached.

For a thicker texture, mix 1 tablespoon of masa or cornmeal into the chili and cook for another 10 minutes.

Optionally garnish with pinto beans, kidney beans, or toasted tortilla chips.

Keywords: meatless, chili, vegan, vegetarian, tvp, textured vegetable protein, terlingua, mexican, spicy, hearty, comfort food, plant-based, bean-free, simmered, tomato sauce, chili powder, cumin, garlic, onion, dinner

Read it online: https://www.chefs-mate.com/recipe/meatless-chili-terlingua-style/