Lunch | Dinner

Chilli Con Vegetables

prep time
cooking time
Recipe by Vitasoy


1 cup textured vegetable protein

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic crushed

2 tablespoons tomato paste

1 small red chilli, seeds removed and finely chopped

1 red capsicum, finely chopped

2 teaspoons ground cumin

2 teaspoons smoked paprika

400ml tomato passata

400g can black beans

1 avocado

1/2 cup Vitasoy Greek Style Soy Yogurt - Plain

2 tablespoons finely chopped coriander

1 tablespoon lime juice

1 cup Vitasoy Greek Style Soy Yogurt – Plain, extra, to serve

Corn chips, to serve


  1. Prepare the textured vegetable protein (TVP) according to packet instructions. Drain any excess soaking liquid.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Add the tomato paste, chilli, capsicum and spices and cook for a further 1 minute. Pour in the tomato passata and 1 cup of water and bring to the boil. Reduce heat, add beans and prepared TVP and simmer for 10 minutes, stirring occasionally or until liquid slightly reduced.
  3. Roughly mash avocado and mix with yogurt, coriander and lime. Serve chilli dolloped with yogurt, avocado and corn chips.

TVP or textured vegetable protein is available in the health section of supermarkets. Wellness Road at Coles or Macro brand at Woolworths are readily available.
Omit fresh chilli, cumin and paprika and replace with 2 teaspoons Mexican spice.
For extra spicy heat, don’t remove seeds from the chilli before finely chopping.