Description
This Chipotle Chili stands out for its rich flavors and simplicity. Packed with beans, charred veggies, and vibrant spices, it’s the perfect comfort food for a quick dinner or healthy meal option.
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, minced
- 2 tbsp lime juice
- 1/4 cup minced cilantro
Instructions
- Heat oil in a large pot over medium heat. Add onion and poblano pepper, cooking until lightly charred for about 5 minutes.
- In a small bowl, combine Textured Vegetable Protein, hot water, and vegetable bouillon cube. Allow to hydrate for 5-10 minutes.
- Add garlic powder, chili powder, and cumin to the pot and mix. Cook the spices 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, then simmer for 10-15 minutes.
- After simmering, taste and adjust seasoning with salt and pepper as needed. Mix well.
- Turn off the heat and stir in lime juice and minced cilantro before serving.
Notes
For extra heat, add more chipotle peppers to taste.
Substitute Textured Vegetable Protein with cooked meat if preferred.
Allow the chili to sit for a few minutes after cooking for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg