Weeknight · Instant Pot · about 25 minutes

“Hydrogen Bomb” Chili

Name: "Hydrogen Bomb" Chili
Total time: 25 min
Yield: 4 servings
Ingredients: 300 ml water; ½ vegetable "beef" bouillon cube; 90 g TVP (textured vegetable protein); 187 ml dry red wine; 2 tbsp dried chopped onion; 1 tsp granulated garlic; ½ tsp ground cumin; ½ tsp dried oregano; ½ tsp cayenne; ½ tsp black pepper; 1 tbsp chili powder; 1 can diced tomatoes; 15 ml olive oil; 1 can dark red kidney beans

A fast vegan chili built on TVP and a splash of red wine — pantry to bowl in about 25 minutes, with a 5-minute pressure cook. Stephan's “Hydrogen Bomb,” as hot as you dare.

~25 min total 5 min pressure Instant Pot method

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Instant PotVeganGluten-Free

Servingsamounts scale to match

Units

Ingredients

Hydrate the TVP in the seasoned broth and wine first, then a quick 5-minute cook. The TVP drinks up the savory liquid before pressure-cooking, so it carries flavor the way browned meat would. Stir the beans in after cooking so they stay whole.

Easier, if you like

Canned beans are the fast route — no soaking or pre-cooking.
No mini wine bottle? Use ¾ cup of any dry red, or swap in extra broth plus a splash of balsamic.

Method

Cook's notes

TVP is the vegan “ground beef” here — the red wine, chili powder, and cumin give it the deep, meaty backbone.

From dried beans: pressure-cook 1 cup dried kidney beans with 1 bay leaf and 2½ cups water on Manual/High 50 minutes, natural release 20 minutes; use 1½ cups in the chili.

Heat warning: the cayenne is the “bomb” — start at ¼ tsp if you're heat-shy, and let people add hot sauce at the table.

Rice in the same pot: set a trivet and a metal pan of 1 cup white rice + 1 cup water above the chili before sealing; for fluffier rice, let it natural-release rather than quick-releasing.

Vegan and gluten-free as written

Vegan / gluten-free: it already is — use a gluten-free bouillon and check that your chili powder is GF.

Alcohol-free: replace the wine with broth and a teaspoon of red wine vinegar for brightness.