Chili con Soja
Savor the bold and hearty flavors of **Chili con Soja**, a vegan twist on the classic chili recipe that's packed with plant-based protein and vibrant veggies. Featuring nutrient-rich textured soy protein (TSP) as the star ingredient, this chili is elevated with a medley of kidney beans, black beans, juicy tomatoes, sweet corn, and aromatic spices like chili powder, cumin, and paprika for a smoky, warming kick. With just 15 minutes of prep and a simmering time that lets the flavors meld beautifully, this one-pot wonder is both easy and satisfying. Perfect for a cozy dinner or meal prep, serve it with crusty bread or fluffy rice and enjoy a wholesome, protein-packed meal that's bursting with flavor. Whether you’re vegan or simply looking to add more plant-based options to your diet, this Chili con Soja is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup textured soy protein (TSP)
- 2 cups hot water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 14 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or canned, drained
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
In a bowl, combine the textured soy protein (TSP) with hot water. Allow it to soak for about 10 minutes or until it is rehydrated and plump. Drain any excess water.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the bell pepper begins to soften.
Add the rehydrated TSP to the pot and stir to combine with the onion, garlic, and bell pepper mixture.
Pour in the canned diced tomatoes, kidney beans, black beans, and corn kernels. Stir well.
Sprinkle the chili powder, ground cumin, paprika, ground coriander, salt, and black pepper over the mixture. Stir to ensure the spices are evenly distributed.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let the chili cook uncovered for 25-30 minutes, stirring occasionally.
Once the chili has thickened to your liking, add the lime juice and stir well.
Remove the pot from the heat and garnish with chopped fresh cilantro before serving.
Serve hot and enjoy this delicious and satisfying Chili con Soja with a side of crusty bread or over cooked rice.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 8.1 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
