Low Sodium Hearty TVP Chili
Dive into a bowl of bold flavors and wholesome ingredients with this **Low Sodium Hearty TVP Chili**, a delicious twist on classic comfort food that's perfect for anyone seeking a healthier, plant-based option. Featuring protein-packed **textured vegetable protein (TVP)**, a medley of **colorful bell peppers**, and hearty **no-salt-added beans**, this chili delivers richness and depth without relying on excess sodium. Seasoned with a robust blend of **chili powder, cumin, paprika, and cayenne**, every spoonful is brimming with smoky, zesty spice. Quick to prepare in under an hour, it’s a one-pot recipe ideal for busy weeknights or meal prep. Garnished with fresh cilantro and a splash of lime juice, this satisfying chili is as nutritious as it is flavorful, and it's perfect for serving with warm crusty bread or a side of brown rice. Whether you're vegan, watching your sodium intake, or simply craving something hearty and delicious, this recipe will hit the spot!
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Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 2 cups Low-sodium vegetable broth
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 3 cups Canned no-salt-added diced tomatoes
- 1 15-ounce can Canned no-salt-added kidney beans, drained and rinsed
- 1 15-ounce can Canned no-salt-added black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 2 teaspoons Paprika
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
Instructions
In a medium-sized bowl, add 1 cup of TVP and pour 2 cups of low-sodium vegetable broth over it. Allow it to rehydrate for about 10 minutes.
While the TVP is soaking, dice the onion, red bell pepper, and green bell pepper, and mince the garlic.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 5 minutes.
Add the diced red and green bell peppers to the pot and cook for another 5 minutes, stirring occasionally.
Once the vegetables are softened, add the rehydrated TVP to the pot, stirring well to combine.
Add 3 cups of canned no-salt-added diced tomatoes, the kidney beans, and the black beans to the pot, mixing everything well.
Stir in the chili powder, cumin, paprika, cayenne pepper, and black pepper.
Reduce heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally.
After 30 minutes, taste and adjust seasonings if necessary.
Remove from heat and stir in the fresh lime juice.
Garnish with chopped cilantro before serving. Enjoy your hearty, low sodium TVP chili!
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 45.4 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 7668 mg | 163% | |
*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.
