Sugar-Free Chili con Soja
Experience the hearty, wholesome goodness of Sugar-Free Chili con Soja, a vibrant plant-based twist on classic chili that's rich in flavor and packed with nutritious ingredients. Featuring textured soy protein (TVP) as its star, this vegan recipe combines tender beans, a medley of fresh vegetables including bell peppers, carrots, zucchini, and celery, and a blend of warm, aromatic spices like chili powder and cumin. Perfect for those seeking a sugar-free, protein-rich meal, this recipe is ideal for meal prepping or satisfying weeknight cravings. Whether served solo or accompanied by a side of rice or crusty bread, this one-pot wonder is sure to delight your taste buds while nourishing your body. Ready in just over an hour, it’s a comforting yet guilt-free choice for six generous servings!
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Recipe Information
Ingredients
- 2 cups Textured soy protein (TVP)
- 2.5 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Bell peppers, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Zucchini, diced
- 28 ounces Canned crushed tomatoes
- 1 15-ounce can Kidney beans, drained and rinsed
- 1 15-ounce can Black beans, drained and rinsed
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Bay leaf
Instructions
Begin by hydrating the textured soy protein (TVP). In a large bowl, combine the TVP with 2 cups of the vegetable broth. Let it soak for 10-15 minutes until the TVP is soft and has absorbed the liquid.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the diced bell peppers, carrots, celery, and zucchini. Cook for about 5 minutes until the vegetables begin to soften.
Add the hydrated TVP to the pot along with the crushed tomatoes, remaining 1/2 cup of vegetable broth, kidney beans, and black beans.
Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and the bay leaf. Mix well to ensure all the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the bay leaf, adjust the seasoning with more salt and pepper if needed, and serve hot. Enjoy your Sugar-Free Chili con Soja!
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5268 mg | 229% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 151.1 g | 540% | |
| Total Sugars | 98.9 g | ||
| Protein | 259.1 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1472 mg | 113% | |
| Iron | 65.4 mg | 363% | |
| Potassium | 14382 mg | 306% | |
*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.
