Description

This Chipotle Chili features an irresistible combination of flavors with textured vegetable protein, beans, and spices, making it a perfect quick and healthy dinner option.

Ingredients

Scale

2 tablespoons oil
1 onion, diced
1 poblano pepper, diced
1 cup Textured Vegetable Protein
1 cup hot water
1 vegetable bouillon cube
1 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon cumin
1 can red kidney beans, drained and rinsed
1 can fire-roasted tomatoes
2–3 chipotle peppers in adobo sauce
1 lime, juiced
1/4 cup fresh cilantro, minced
Salt and pepper to taste

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Instructions

Heat oil in a large pot over medium heat. Add the onion and poblano pepper, cooking until lightly charred, about 5 minutes.
In a small bowl, combine Textured Vegetable Protein, hot water, and vegetable bouillon cube. Set aside for 5-10 minutes to hydrate.
Add garlic powder, chili powder, and cumin to the cooked onions, mixing well to incorporate the spices. Cook for about 10 seconds.
Stir in red kidney beans, fire-roasted tomatoes, chipotle peppers, and hydrated Textured Vegetable Protein. Cover and bring to a boil, then reduce heat to simmer and cook for 10-15 minutes.
Taste and adjust spice levels. Add salt and pepper to taste, mixing well.
Turn off the heat, and mix in lime juice and minced cilantro before serving.

Notes

For a spicier chili, add more chipotle peppers or a pinch of cayenne pepper.
This chili can be made in advance and stored in the fridge for up to 3 days for flavorful leftovers.
Serve with crusty bread or over rice for a heartier meal.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 5g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg