High Protein Hearty TVP Chili
Warm your soul and power up your protein intake with this High Protein Hearty TVP Chili—a vegetarian twist on a classic comfort food that doesn’t skimp on taste or nutrition. Packed with the bold flavors of chili powder, smoked paprika, cumin, and a touch of cayenne, this satisfying dish features Textured Vegetable Protein (TVP) as the star ingredient, mimicking the texture of ground meat while providing a plant-based protein punch. Loaded with wholesome ingredients like black beans, kidney beans, diced tomatoes, and fresh veggies, this chili is simmered to perfection in a savory vegetable broth for maximum flavor infusion. Ready in under an hour and easy to make in big batches, it’s perfect for meal prep and feeding a hungry crowd. Serve it piping hot with fresh cilantro and a refreshing squeeze of lime for a burst of brightness. Whether you’re seeking a hearty family dinner or a nutritious post-workout meal, this protein-packed chili is a satisfying choice for any occasion.
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 1.5 cups Hot water
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 28 ounces Canned diced tomatoes
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 2 tablespoons Tomato paste
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable broth
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 whole Lime wedges (for serving)
Instructions
In a large bowl, combine 1 cup of TVP with 1.5 cups of hot water. Stir well and let it sit for about 10 minutes to rehydrate.
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the chopped onion and cook for about 5 minutes until translucent.
Stir in the minced garlic and chopped red bell pepper and cook for an additional 3 minutes.
Add the rehydrated TVP to the pot and mix well with the onions, garlic, and pepper.
Stir in the diced tomatoes, black beans, kidney beans, and tomato paste.
Season the mixture with chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Pour in 2 cups of vegetable broth and stir well to combine everything.
Bring the chili to a simmer, reduce the heat to low, and cover the pot.
Let the chili cook for about 30 minutes, stirring occasionally, to let the flavors meld together.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh cilantro and a squeeze of lime wedge.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6127 mg | 266% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 107.2 g | 383% | |
| Total Sugars | 56.8 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1096 mg | 84% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 9648 mg | 205% | |
*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.
