Low Fat Hearty TVP Chili
Dive into a bowl of comfort with this Low Fat Hearty TVP Chili—a protein-packed, vegan-friendly delight that’s both nutritious and satisfying! Featuring textured vegetable protein (TVP) as a hearty meat substitute, this recipe is bursting with bold flavors from chili powder, cumin, and a medley of colorful vegetables like carrots, bell peppers, and sweet corn. Kidney beans and black beans add fiber and depth, while crushed tomatoes and vegetable broth create a rich, savory base. With minimal prep and cook time, this low-fat chili is perfect for busy weeknights or meal prepping. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finish, elevating each bite with vibrant freshness. Whether you're seeking plant-based comfort food or a crowd-pleasing dinner, this TVP chili checks all the boxes for flavor, nutrition, and ease!
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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 Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 2 medium Carrots, diced
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 28 ounces Canned crushed tomatoes
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned corn, drained
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped (optional)
- 1 whole Lime wedges, for serving (optional)
Instructions
Begin by rehydrating the TVP. Place 1 cup of TVP in a bowl and pour 1 cup of boiling water over it. Let it sit for about 5 minutes until the water is absorbed and the TVP has softened.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the chopped red and green bell peppers and diced carrots to the pot. Continue to sauté for another 5 minutes until the vegetables are slightly tender.
Stir in 2 tablespoons of chili powder and 1 tablespoon of ground cumin, mixing well to coat the vegetables.
Add the rehydrated TVP, 28 ounces of crushed tomatoes, 15 ounces each of kidney beans and black beans, and 15 ounces of corn to the pot.
Pour in 2 cups of vegetable broth and stir everything together. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Bring the chili to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, stirring occasionally.
Taste and adjust seasoning if needed. If desired, stir in 0.25 cup of chopped cilantro before serving.
Serve the chili hot, garnished with lime wedges if using.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.8 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1788 mg | 38% | |
*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.
