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Frito Chili Pie [Vegan]

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30 minutes is enough time to get a piping hot bowl of this Frito Chili Pie in front of you and your family! My family is from the South, and chili just doesn't come without a heaping pile of onions, a generous dollop of mustard (the yellow variety), and more than one serving of corn chips. This classic vegetarian chili is perfect for cold winter nights.

Frito Chili Pie [Vegan]



Cook Time



  • 1 cup TVP Granules
  • 1 cup Hot Water
  • 1 tbsp Ketchup
  • 1 tbsp Olive Oil
  • ½ medium Onion, diced
  • 1 Jalapeno, minced
  • 1 15 oz can Chili Beans or Kidney Beans
  • 1 15 oz can Tomato Sauce
  • 1 15 oz can Diced Tomatoes
  • 1 tbsp Garlic, minced
  • 1 tbsp Hot Sauce
  • ½ tsp Cumin
  • ¼ tsp Salt
For Topping:
  • Fritos
  • Diced Onions
  • Yellow Mustard


  1. Add the ketchup to the hot water and stir. Pour the hot water over the TVP and set aside for 10 minutes.
  2. Warm the oil over medium heat and saute the onions and jalapeno for 5 minutes or so, stirring frequently. Add the TVP and cook another 5 minutes.
  3. Add the rest of the ingredients, stir well, and bring to a boil. Reduce heat to simmer, cover, and cook for at least 20 minutes.
  4. In the bottom of a bowl, add a layer of Fritos. Top with chili and then place mustard, more Fritos, and onions on top – serve!




Ashley N. Flitter is a web nerd and avid home cook who blogs at The Unintentional Vegan. She cooks with compassion and spreads her love of life and animals through her food. Though she likes to spend time reading and writing, you can most often find her in the gym lifting heavy things. She also teaches college freshman how to write essays without using LOL.



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