Description

This Chipotle Chili is packed with irresistible flavor and made from simple ingredients. Perfect for a quick dinner, it’s a healthy option everyone will enjoy.

Ingredients

Scale

1 tablespoon oil
1 onion, chopped
1 poblano pepper, chopped
1 cup Textured Vegetable Protein
2 cups hot water
1 vegetable bouillon cube
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 can red kidney beans, drained and rinsed
1 can fire-roasted tomatoes
2–3 chipotle peppers in adobo sauce, chopped
Salt and pepper to taste
Juice of 1 lime
1/4 cup fresh cilantro, minced

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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 with hot water and vegetable bouillon; set aside for 5-10 minutes to hydrate.
Add garlic powder, chili powder, and cumin to cooked onions; mix well and cook for about 10 seconds.
Stir in red kidney beans, fire-roasted tomatoes, chipotle peppers, and hydrated Textured Vegetable Protein.
Cover and bring the mixture to a boil. Once boiling, reduce heat and simmer for 10-15 minutes.
After simmering, taste and adjust spice level; add salt and pepper to your liking.
Turn off the heat and stir in lime juice and minced cilantro before serving.

Notes

Feel free to adjust the spice level by adding more or fewer chipotle peppers.
Serve with your favorite toppings such as avocado or cheese for extra flavor.
This chili can be stored in the refrigerator for up to three days, making it great for meal prep.

Nutrition

Serving Size: 1 bowl
Calories: 230
Sugar: 3g
Sodium: 500mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg