Description
A hearty chili made with textured vegetable protein that packs a protein punch.
Ingredients
Scale
- 1 cup textured vegetable protein
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 can kidney beans, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic until soft.
- Add textured vegetable protein and stir well.
- Pour in vegetable broth and bring to a boil.
- Add diced tomatoes, kidney beans, chili powder, cumin, and salt.
- Simmer for 30 minutes, stirring occasionally.
- Serve hot.
Notes
- Adjust spices to taste.
- Serve with bread or over rice for a complete meal.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 0mg