Vegan Chili con Soja
Bursting with bold flavors and hearty texture, Vegan Chili con Soja is the ultimate plant-based comfort food. This protein-rich chili features textured soy protein (TVP), two types of beans, and vibrant veggies like red bell pepper, carrot, and corn, all simmered in a zesty blend of chili powder, cumin, smoked paprika, and a hint of cayenne for the perfect kick. Hydrated with savory vegetable broth and finished with fresh lime juice and cilantro, this recipe is a healthy, satisfying option for vegans and spice lovers alike. Ready in just an hour, it’s ideal for cozy weeknight dinners or meal prep, and pairs beautifully with crusty bread, rice, or your favorite vegan toppings.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, chopped
- 1 medium Carrot, diced
- 1.5 cups Textured soy protein (TVP)
- 2 cups Vegetable broth
- 1 28-ounce can Diced tomatoes
- 1 15-ounce can Kidney beans, drained and rinsed
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Corn kernels
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion becomes translucent.
Add the red bell pepper and carrot to the pot and continue to cook for another 3-4 minutes, stirring occasionally.
Stir in the textured soy protein (TVP) and vegetable broth and allow it to simmer for about 5 minutes until the TVP is hydrated.
Add the diced tomatoes, kidney beans, black beans, corn kernels, chili powder, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper. Stir well to combine all ingredients.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasonings if necessary. Stir in the lime juice and cook for an additional 2 minutes.
Remove from heat and garnish with fresh cilantro before serving. Enjoy the chili on its own or with your favorite vegan toppings.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1355 mg | 29% | |
*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.
