Low Carb Chili con Soja
Satisfy your cravings for bold, hearty flavors with this Low Carb Chili con Soja, a nutritious spin on the classic comfort food. Packed with plant-based protein from textured vegetable protein (TVP) and colorful vegetables like zucchini, bell peppers, and tomatoes, this dish is both satisfying and wholesome. Infused with aromatic spices like cumin, paprika, and chili powder, it delivers a smoky, zesty punch without the extra carbs. Perfect for meal prep or busy weeknights, this one-pot wonder is ready in just under an hour and can be customized to your spice level. Garnished with fresh cilantro and a dash of lemon juice, this chili is best served hot and pairs perfectly with a side of cauliflower rice or avocado slices for a complete low-carb meal. Whether you're following a keto lifestyle or simply looking for a healthier comfort food option, this plant-based chili is sure to impress!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 2 cups Vegetable broth
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 3 tablespoons Tomato paste
- 1 can (14.5 oz) Diced tomatoes
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 medium Zucchini, diced
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
In a medium bowl, add the textured vegetable protein (TVP) and cover it with 2 cups of vegetable broth. Let it sit and rehydrate for about 10 minutes while you prepare the other ingredients.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the chopped green and red bell peppers and cook for 5 minutes, softening them.
Add the rehydrated TVP to the pot along with the tomato paste. Stir well to combine.
Pour in the can of diced tomatoes, including the liquid, and stir.
Add the chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper. Stir everything together to ensure the spices coat the mixture evenly.
Bring the chili to a gentle simmer and reduce the heat to low. Allow it to cook for 15 minutes, stirring occasionally.
Add the diced zucchini to the pot and continue to simmer for another 10 minutes, or until the zucchini is tender.
Before serving, stir in the lemon juice and garnish with fresh chopped cilantro. Serve hot.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 49.6 g | ||
| Protein | 124.3 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 7344 mg | 156% | |
*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.
