Mama’s Veggie Chili    

Mama’s Veggie Chili    

Thanks to our friends from Outpost Natural Foods in Wisconsin for this tasty recipe!

Outpost has been serving up this chili every day for more than a decade. It’s party-ready and freezes great for an easy, ready-made meal. It’s simple, satisfying and a bean lovers’ delight relying on textured vegetable protein (TVP) for its meatiness. The TVP will plump up as it cooks. 

In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Recipe Guide. Coming soon!


  • 1 ½ tsp canola oil   
  • 1 large onion, chopped 
  • ½ cup green bell peppers, chopped 
  • 2 ½ cups kidney beans, cooked 
  • 1 ½ pounds tomatoes, diced 
  • 7 cups chili beans 
  • 1 ½ cups water 
  • ½ Tbsp chili powder 
  • ¼ Tbsp garlic powder 
  • 3 tsp salt 
  • 1 ½ tsp black pepper 
  • ½ tsp thyme 
  • ¾ tsp cumin 
  • ½ cup textured vegetable protein (TVP) 


  1. Heat canola oil in a large stock pot over medium-high heat. Add onion and green pepper and sauté until soft, about 5 minutes.  
  2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve.