Description
This Chipotle Chili combines rich flavors with simple preparation. Featuring textured vegetable protein, beans, and spices, it’s perfect for a cozy dinner or a healthy meal.
Ingredients
Scale
- 1 tablespoon oil
- 1 onion, chopped
- 1 poblano pepper, chopped
- 1 cup Textured Vegetable Protein
- 1 1/2 cups 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 chipotle peppers, chopped
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup minced cilantro
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and poblano pepper; cook until lightly charred, about 5 minutes.
- In a small bowl, combine Textured Vegetable Protein, hot water, and vegetable bouillon cube. Let this mixture hydrate for 5-10 minutes.
- To the pot, add garlic powder, chili powder, and cumin. Stir to combine and cook for about 10 seconds.
- Add red kidney beans, fire-roasted tomatoes, chipotle peppers, and the hydrated Textured Vegetable Protein. Stir well, cover, and bring to a boil.
- Once boiling, reduce the heat and let simmer, covered, for about 10-15 minutes.
- Taste and adjust spice levels with salt and pepper. Stir in lime juice and minced cilantro before serving.
Notes
For extra flavor, roast the poblano pepper before chopping.
Serve with cornbread or over rice for a hearty meal.
Adjust the number of chipotle peppers for desired spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg