Description
This Chipotle Chili boasts irresistible flavors with simple prep. Using Textured Vegetable Protein and a blend of spices, it’s perfect for a quick and healthy dinner.
Ingredients
Scale
- 2 tbsp oil
- 1 large onion, diced
- 1 poblano pepper, diced
- 1 cup Textured Vegetable Protein
- 2 cups hot water
- 1 vegetable bouillon cube
- 1 tsp garlic powder
- 2 tbsp chili powder
- 1 tsp cumin
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat oil in a large pot over medium heat. Add 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. Let hydrate for 5-10 minutes.
- Add garlic powder, chili powder, and cumin to the pot with cooked onions and pepper; mix well and cook for about 10 seconds.
- Stir in red kidney beans, fire-roasted tomatoes, chipotle peppers, and the hydrated Textured Vegetable Protein. Cover and bring to a boil. Reduce heat to simmer and cook covered for about 10-15 minutes.
- After 15 minutes, taste and adjust the spice level. Add salt and pepper, and mix well.
- Remove from heat. Stir in lime juice and minced cilantro before serving.
Notes
Feel free to adjust the spice level by adding more or fewer chipotle peppers.
Serve with your favorite toppings like avocado or cheese for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg