Black Bean, Jalapeño Pineapple & TVP Chili

Recipe created by Chef Doug McNish



  • 2 cups dried textured vegetable protein (TVP) pieces
  • 4 cups hot water, preferably from a kettle (see tips at the bottom of this recipe)
  • ¼ cup neutral oil such as grape seed or sunflower
  • 2 cups finely diced white onion, about 2 medium or 1 large
  • 1 cup finely diced celery, about 4 stalks
  • 1 cup finely diced red pepper, about 1 medium
  • ¼ cup finely diced green jalapeno, seeds and ribs removed
  • 1 teaspoon fine sea salt
  • ½ cup chili powder
  • ¼ cup ground cumin
  • ¼ cup minced garlic
  • 1 can (8-9oz) pineapple tidbits, plus their juice
  • ¼ cup wheat free tamari or soy sauce
  • ¼ cup freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons agave nectar (see Tips, below)
  • 2 tablespoons Chipotle Tabasco sauce
  • 2 cans (796mL) of diced tomatoes
  • 1 cup of fresh or frozen corn kernels
  • 1-1/2 cups of canned black beans and their liquor, about 1 can


  • In a large pot on medium high heat, add the oil, celery, red pepper, onion, jalapenos and salt. Cook, stirring frequently, until the vegetables are soft and translucent, about 8 to 10 minutes.
  • Stir in the chili powder and cumin and cook, stirring constantly until the spices are toasted and fragrant, about 3 to 4 minutes. Add the garlic and cook, stirring constantly, another 2 minutes until fragrant.
  • Add the pineapple tidbits plus their juice, tamari, orange juice, lemon juice, agave and Tabasco. Using a wooden spoon, scrape up any brown bits from the bottom of the pan. Bring mixture to a boil, reduce heat to a simmer and cook for 2 to 3 minutes.
  • Add the canned tomatoes, corn, black beans and TVP. Simmer mixture for 15 to 20 minutes stirring frequently.
  • Remove from heat. Using a ladle, spoon about one third of the chili mixture into a blender jar. Blend a few pulses to break down some of the black beans and thicken the chili. Stir the blended mixture back into the chili. Serve immediately or allow to cool and store refrigerated for up to 1 week.


To soak the TVP for this recipe, place dried flakes in a bowl.  Turn your kettle on and bring to a boil.  Pour the water over the flakes and let sit for 10 minutes.  Drain, discarding any remaining water. 

You can substitute the agave for an equal amount of maple syrup.


You can also use my leftover chili in one of my signature dishes, my Layered Tostadas! Instead of sunflower seed refried beans, simply use a food processor to blend the leftover chili and layer between my crispy corn and carrot tortillas!

Tacos are another great idea for using leftovers! Try my recipe for Tacos from my third book Vegan Everyday, and instead of chickpea and cauliflower, try using the chili in their place, along with the slaw and avocado drizzle!