Heart-Healthy Hearty TVP Chili
Savor the perfect balance of flavor and nutrition with our **Heart-Healthy Hearty TVP Chili**—a plant-based twist on the classic comfort food. Packed with protein-rich Textured Vegetable Protein (TVP), fiber-loaded black and kidney beans, and a medley of fresh veggies like carrots, celery, and bell peppers, this chili is as satisfying as it is wholesome. A robust blend of chili powder, cumin, paprika, and cayenne pepper creates a rich, smoky depth, while low-sodium vegetable broth keeps it light yet flavorful. Ready in just an hour and perfect for meal prepping, this vegan chili is ideal for those seeking heart-health benefits, big flavors, and a deliciously cozy bowl for the whole family. Don’t forget to garnish with your favorite toppings for an extra burst of flavor!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1 cup Boiling Water
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Bell Pepper, chopped
- 2 stalks Celery, chopped
- 1 large Carrot, diced
- 1 15 oz can Canned Diced Tomatoes, with juice
- 1 8 oz can Tomato Sauce
- 1 15 oz can Kidney Beans, drained and rinsed
- 1 15 oz can Black Beans, drained and rinsed
- 2 tablespoons Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 0.5 teaspoon Cayenne Pepper
- 2 cups Low-sodium Vegetable Broth
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
In a medium bowl, combine the TVP and boiling water. Stir briefly and let it sit for 10 minutes to rehydrate.
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 3 minutes or until the onion begins to soften.
Add the chopped bell pepper, celery, and carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the rehydrated TVP, mixing well with the vegetables.
Add the diced tomatoes with their juice, tomato sauce, kidney beans, and black beans. Stir to combine.
Season with chili powder, ground cumin, paprika, oregano, and cayenne pepper. Mix well.
Pour in the vegetable broth, and season with salt and black pepper. Stir to combine all ingredients thoroughly.
Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally.
Taste and adjust the seasonings if necessary. Serve warm and enjoy your heart-healthy, hearty TVP chili!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3756 mg | 163% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 91.7 g | 328% | |
| Total Sugars | 39.2 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 820 mg | 63% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 8139 mg | 173% | |
*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.
