Sugar-Free Hearty TVP Chili
Dive into a bowl of this **Sugar-Free Hearty TVP Chili**, a wholesome, flavor-packed dish that's perfect for cozy nights and nutritious, guilt-free dining. This plant-based chili stars **Textured Vegetable Protein (TVP)** as a high-protein, meatless alternative, paired with a vibrant medley of vegetables, including bell peppers, carrots, celery, and corn. Hearty **kidney and black beans** enhance the dish with a boost of fiber, while aromatic spices like chili powder, cumin, and paprika create a bold, smoky flavor profile. With no added sugar and a base of crushed tomatoes and vegetable broth, this comforting recipe is ideal for those seeking a **low-sugar, vegan, and budget-friendly meal** that's both satisfying and easy to make. Ready in just an hour and perfect for meal prep, this chili is a versatile, crowd-pleasing favorite that can be topped with avocado or fresh cilantro for a fresh finishing touch.
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Recipe Information
Ingredients
- 1 cup TVP (Textured Vegetable Protein)
- 1 cup Boiling water
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 large Bell pepper, chopped
- 1 medium Carrot, diced
- 2 stalks Celery stalks, sliced
- 28 ounces Crushed tomatoes
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 2 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Corn kernels
- 0.5 teaspoon Cayenne pepper (optional)
Instructions
In a small bowl, combine TVP with boiling water. Stir and let it sit for 5-10 minutes until the water is absorbed and the TVP has softened.
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add the chopped bell pepper, diced carrot, and sliced celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the rehydrated TVP, followed by the crushed tomatoes, kidney beans, black beans, and vegetable broth.
Add chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using) to the pot. Stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
Add the corn kernels and stir. Continue to simmer for an additional 5 minutes.
Taste the chili and adjust seasoning if necessary. Serve hot, topped with your favorite sugar-free garnishes such as sliced avocados or chopped cilantro.
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 105.6 g | 377% | |
| Total Sugars | 64.4 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 932 mg | 72% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 6337 mg | 135% | |
*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.
