Description
This Chipotle Chili is a must-try with its bold flavors and simple prep. Featuring Textured Vegetable Protein, kidney beans, and zesty spices, it’s ideal for a comforting and quick dinner.
Ingredients
Scale
- Oil
- 1 onion
- 1 poblano pepper
- Textured Vegetable Protein
- Hot water
- Vegetable bouillon cube
- Garlic powder
- Chili powder
- Cumin
- Red kidney beans
- Fire-roasted tomatoes
- Chipotle peppers
- Lime juice
- Minced cilantro
- Salt
- Pepper
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, set aside for 5-10 minutes to hydrate.
- Stir in garlic powder, chili powder, and cumin to the pot, cooking briefly.
- Add red kidney beans, fire-roasted tomatoes, chipotle peppers, and Textured Vegetable Protein, mix well, cover, and bring to boil.
- Once boiling, reduce heat to simmer for 10-15 minutes, covered.
- Taste and adjust spices, adding salt and pepper.
- Remove from heat, stir in lime juice and minced cilantro, then serve.
Notes
For a spicier chili, add more chipotle peppers.
This chili can be stored in the refrigerator for up to 3 days.
Serve with your favorite toppings like avocado or cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg