Description

This Chipotle Chili is all about amazing flavors and simple prep. With textured vegetable protein, kidney beans, and smoky chipotle peppers, it’s a must-try for a cozy dinner or meal prep. Perfect for anyone wanting a satisfying, homemade dish!

Ingredients

Scale

1 tablespoon oil
1 onion, diced
1 poblano pepper, diced
2 cups Textured Vegetable Protein
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
1 can fire-roasted tomatoes
2 chipotle peppers in adobo sauce
1 lime, juiced
1/4 cup fresh cilantro, minced

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Instructions

Heat oil in a large pot over medium heat.
Add diced 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 hydrate for 5-10 minutes.
To the pot, add garlic powder, chili powder, and cumin; mix well and cook for 10 seconds.
Stir in red kidney beans, fire-roasted tomatoes, chipotle peppers, and the hydrated Textured Vegetable Protein; cover and bring to a boil.
Once boiling, reduce heat and simmer covered for about 10-15 minutes.
Taste and adjust spice level, adding salt and pepper if necessary; mix well.
Turn off heat; stir in lime juice and minced cilantro before serving.

Notes

Feel free to adjust the spice by adding more chipotle peppers or chili powder if desired.
Garnish with extra cilantro or avocado for added flavor and texture.
Serve with tortilla chips or over rice for a complete meal.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 650mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 12g
Protein: 18g
Cholesterol: 0mg