Robert’s Easy Vegan Chili Recipe

Robert is the reason I’ve been neglecting my blog :)

Robert is an Englishman living in Denmark. He’s a needle in a haystack. A PhD, a professor, and an author who’s recently published his first book. He’s got impeccable style, great taste in wine, and a beautiful home in a fabulous location. He’s sweet, funny, handsome, romantic, and he’s lovingly adapted his chili con carne recipe to an easy vegan chili recipe to suit his new vegetarian girlfriend ;-)

Our first date went on for 3 days, and since then, we’ve been together more days than we’ve been apart. Robert gets me, and he shares my vision of the life I want to have.  He’s asked me to travel the world with him.  Of course, I said, “yes!” And so the adventures begin, next month in Stockholm!

But first, here’s his chili (now) sin carne recipe…

Easy Vegan Chili Recipe

2 cups TVP
2 cups boiling water
2 medium onions, chopped
4-6 garlic cloves, pressed
4 – 6 T chili powder
1/2 t salt
1 t sugar
1 T ketchup
hot chili (to taste)
2 cans diced tomatoes (15 oz.)
3 cans baked beans* (15 oz.)

2 cans chili beans* (15 oz.)

Mix the TVP with the boiling water, and set it aside for 5 – 10 minutes.

Sauté the onions in a bit of oil over medium heat, until they begin to soften, then add the garlic and the TVP and cook it a few more minutes.

Add the rest of the ingredients and stir it to combine.   Simmer it for an hour or two.

It’s ok to eat it the same day, but Robert strongly advocates sticking it in the fridge overnight.  Once the flavors have had a chance to mingle, he reheats it and serves it with rice.

*A word about the beans:  In Denmark, we have one variety of baked beans, the US equivalent would be “vegetarian baked beans.”  The “chili beans” are kidney beans in red “tex-mex” sauce, I don’t recall ever using them in the US, but there must be something similar available there, being so close to Mexico and all ;-)


  1. says

    Congratulations on your happiness. He sounds wonderful. And so does this recipe. The last time I made vegetarian chili, I used faux-meat crumbles in place of the meat, and I didn’t like that taste at all, so the next time I try it, I’ll use this recipe instead. I like the idea of using baked beans in it. That wouldn’t have occured to me. Thank you for sharing, and enjoy your travels! ♥

  2. says

    Oh yum! I’m going to make this one for sure. It sounds like a real winner… and so does Robert! What a gem of a guy to adapt his recipe with you in mind. Perfect.

  3. says

    Thank you so much for all of your kind comments, Robert likes reading them, too :)

    I’m sorry I haven’t been posting much lately, I’ve been so busy, but major changes are coming, which should give me more time to post, and lots of new inspiration!

    If any of you have made the chili, please report back. Robert keeps asking me if anyone has made it ;-)

  4. Sheena Ramirez says

    Thanks for another great recipe! Although I didn’t have TVP in the house, I used some couscous and it tastes delicious! Will definitely make it again.

    • Sage says

      Thank you so much for your comment! Robert often asks me if I think anyone has made his chili and I was very happy to show him this note :)

    • Robert says

      Hi Sheena, I’m glad that you liked the chili – couscous, brilliant idea, I’ll have to try that out on Sage :)

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