High Protein Chili con Soja
Elevate your plant-based meal game with this hearty and satisfying High Protein Chili con Soja. Packed with textured soy protein, vibrant vegetables, and a medley of kidney and black beans, this vegan chili is a nutritional powerhouse perfect for fueling your day. Infused with bold flavors from chili powder, ground cumin, and rich vegetable broth, each bite strikes the perfect balance of spice and savory depth. Ready in under an hour, this recipe is an ideal choice for busy weeknights or meal prepping, offering six generous servings to keep you warm and nourished. Serve it with fresh cilantro and lime wedges for a zesty finish—it's comfort food reimagined for health and flavor that everyone will love. Perfect for keywords like "vegan high-protein chili," "plant-based dinner," and "textured soy protein recipes."
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Recipe Information
Ingredients
- 1 cup Textured soy protein
- 1.5 cups Hot water
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 1 large Carrot, diced
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 28 ounces Canned diced tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 whole Lime, cut into wedges (for serving)
Instructions
Place the textured soy protein in a medium bowl and cover it with 1.5 cups of hot water. Set aside and let it rehydrate for about 10 minutes.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until the onion is translucent, about 5 minutes.
Add the chopped red bell pepper, green bell pepper, and diced carrot to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the chili powder and ground cumin, cooking for 1 minute until aromatic.
Add the rehydrated soy protein, diced tomatoes (with their juices), kidney beans, black beans, and vegetable broth to the pot. Stir well to combine all the ingredients.
Season the chili with salt and black pepper, adjusting the seasoning to your taste.
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally, until it thickens and flavors meld.
Once cooked, remove from heat and let it cool slightly. Serve hot, garnished with fresh chopped cilantro and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6153 mg | 268% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 120.6 g | 431% | |
| Total Sugars | 67.6 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1228 mg | 94% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 9697 mg | 206% | |
*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.
