Vegan Chili Recipe – Low Sodium

Delicious, Easy Vegan Chili Recipe

Prep Time

  • 25 minutes


  • 6 Adults


  • Minimal: Washing a few pots


  • 1 cup TVP (Texturized Vegetable Protein) – *reconstituted
  • 3 carrots – diced
  • 2 28-ounce cans diced tomatoes
  • 3 cans pinto beans
  • 1 package of sweet corn (approximately 2 cups)
  • 1/4 medium red onion
  • 1 tsp ground cumin
  • 1.5 tsp chili powder
  • 4 garlic cloves – minced
  • 1 large red bell pepper – chopped
  • Toppings: (optional):
    • salsa
    • grated vegan cheese
    • flaxseed oil
    • avocado – diced


*Reconstitute TVP by placing it into a pot of water, enough to cover the TVP.
Bring to a boil, simmer and cover for 5 minutes. TVP should expand and soften. Drain excess water and set aside.

Combine all ingredients, except toppings, into a large soup pot—uncovered.

Bring to a boil, turn down heat to a simmer, stir, and cover.

Allow to simmer for 10 to 15 minutes or until vegetables are cooked (soft).

Top with topping of your choice as listed in the Ingredients.



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