Soybean Chili


  • 1 large onion, chopped.
  • 1 each large green and red sweet peppers, chopped.
  • 1-2 tablespoons chili powder (depends on how spicy you like).
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic salt
  • 2 cans (15 to 16 oz) black soybeans rinsed and drained.
  • 1 can (14.5 oz.) diced tomatoes with chiles (can use homemade tomatoes, add a small can of chilies)
  • 4 cups tomato juice
  • *3/4 cup dry Textured Vegetable Protein (TVP)
  • **8 ounces browned and cooked ground turkey
  • Toppings: shredded cheese, sour cream, chopped onion
  • 6 to 8 cups cooked pasta, optional.



  1. In a large Dutch oven sauté́ onion and peppers until meat is browned.
  2. Add chili powder, oregano, and garlic salt; stir to blend.
  3. Stir in beans, tomatoes, tomato juice, and TVP and turkey.
  4. Bring to boiling, reduce heat and simmer 40 minutes, stirring occasionally.
  5. Serve with favorite chili toppings or on top of prepared pasta.


Yield: 6 to 8 servings

*Textured Vegetable Protein and Textured Soy Protein are the same. They are both trademarked names. So if a recipe calls for one or the other, they are interchangeable.

** Ground turkey, chicken, beef, or pork will work if you want to add meat.

Soybean Chili

Recipe and Photo Courtesy of The Soyfoods Council.

The Soyfoods Council