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 Co-op Recipe Guide.


  • 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, cooked 
  • 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.