Vegetarian Chili with Tvp
A hearty and flavorful vegetarian chili made with TVP (Textured Vegetable Protein), beans, and a variety of vegetables. Perfect for a cozy, comforting meal.
Ingredients - Serves 6
- Salt and pepper - To taste
- Cumin - 1 teaspoon
- Chili powder - 2 tablespoons
- Canned kidney beans - 1 can (15 oz), drained and rinsed
- Canned diced tomatoes - 1 can (14.5 oz)
- Vegetable broth - 3 cups
- Tvp (textured vegetable protein) - 1 cup
- Bell peppers - 2, chopped
- Garlic - 3 cloves, minced
- Onion - 1, chopped
- Olive oil - 1 tablespoon
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, and bell peppers, and sauté until the vegetables are soft, about 5 minutes.
- Stir in the TVP, vegetable broth, diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Taste and adjust the seasoning if necessary.
- Serve the chili hot, with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 200
- Fat: 3g
- Carbs: 30g
- Protein: 18g
- Sodium: 500mg
- Sugar: 6g
