Vegan Carne Con Chile
Introducing Vegan Carne Con Chile, a bold and satisfying plant-based twist on the beloved classic! Packed with rich spices like smoky paprika, earthy cumin, and zesty chili powder, this dish features textured vegetable protein (TVP) chunks that soak up flavorful juices for a hearty, meat-like bite. Bright bell peppers and diced tomatoes meld seamlessly into a vibrant, thick chili sauce that’s perfect for scooping onto rice, stuffing into tortillas, or enjoying as is. Ready in just 45 minutes, this protein-packed vegan recipe is a deliciously wholesome option for weeknight dinners or elevated taco nights. Garnished with fresh cilantro and a squeeze of lime, Vegan Carne Con Chile is a fiesta of flavors sure to impress vegans and meat-lovers alike! Perfect for keywords like "vegan Tex-Mex," "plant-based dinner," and "easy vegan chili recipes."
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Recipe Information
Ingredients
- 2 cups Textured vegetable protein (TVP) chunks
- 2 cups Hot water
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 15-ounce can Diced tomatoes
- 1 cup Vegetable broth
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 1 tablespoon Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 1 unit Lime wedges
Instructions
In a large bowl, combine the textured vegetable protein (TVP) chunks with hot water. Let it sit for 10 minutes to rehydrate, then drain any excess water.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Stir in the rehydrated TVP, diced tomatoes, and vegetable broth. Mix well.
Add the chopped red and green bell peppers to the skillet, followed by the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine all the ingredients.
Bring the mixture to a gentle simmer, cover the skillet, and let it cook for 15 minutes, stirring occasionally, until the flavors meld and the mixture thickens.
Taste and adjust the seasoning if necessary. If the mixture is too thick, you can add a bit more vegetable broth to reach your desired consistency.
Remove from heat, and stir in the chopped cilantro.
Serve the Vegan Carne Con Chile hot, garnished with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 17.2 g | 62% | |
| Total Sugars | 10.3 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1448 mg | 31% | |
*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.
