chilli lentils

Chilli Lentils with TVP

Chilli Lentils with TVP 


This vegan chilli recipe is inspired from years ago when my hubby and I use to go snowboarding and get a big hot bowl of chilli at lunch served in a bread roll. Coming in from the slopes and being so cold makes this the perfect winters dish 

You can make this with lentils and tvp, or red kidney beans are also a favourite of ours. Its a super easy quick super tasty dish and goes so well with fresh bread or garlic bread. If you haven’t heard of tvp before its a textured soy protein freeze dried. You can use it as an excellent substitute for mincemeat. Works fantastic in lasagna, spag bol and many other vegan recipes as a meat replacement and you can trick your friends and family 😛 


Makes: 2 serves

Skill: Easy 

Time: 15 minutes 

Ingredients Chilli Lentils 

1 cup of tvp 

1 can of lentils drained and rinsed 

1 spring onion 

2 cayenne chillies 

1 tablespoon of paprika 

2 tablespoon of smoked paprika 

2 teaspoons of cumin 

1 teaspoon of turmeric 

1 teaspoon of coconut oil 

1 clove of garlic crushed or fine diced

1 1/2 cups of water 

1 cup of your favourite red pasta sauce 

2 tablespoons of nutritional yeast 


  1. Start by heating a medium-size saucepan on medium heat with coconut oil 
  2. Add the spices and tvp – fry for 1 minute or until very fragrant. Careful not to burn 
  3. Then add in the red sauce, chillies, lentils and water, mix through and add the nutritional yeast 
  4. Cook for around 5 minutes so tvp can soak up the sauce and water, then add garlic and spring onion just before finished
  5. Once cooked, remove from heat and serve with fresh bread 







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