Vegetarian Carne Con Chile
Savor the bold, hearty flavors of this Vegetarian Carne Con Chile, a plant-based twist on a classic comfort food. Made with protein-packed textured vegetable protein (TVP) and red kidney beans, this recipe is simmered with a blend of warming spices like cumin, chili powder, and paprika, creating a smoky, savory depth of flavor. Fresh green and red bell peppers, diced tomatoes, and a hint of tomato paste add vibrant color and texture, while fresh cilantro ties it all together with a refreshing finish. Perfect as a filling for tacos or served over rice, this vegan-friendly dish is as nutritious as it is satisfying. Ready in under an hour, it’s an easy yet impressive recipe that will delight vegetarians and meat lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Textured Vegetable Protein (TVP)
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Green bell pepper, chopped
- 1 medium Red bell pepper, chopped
- 2 tablespoons Tomato paste
- 1 can (14 oz) Diced tomatoes
- 2 teaspoons Cumin powder
- 2 tablespoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can (15 oz) Red kidney beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped
Instructions
In a medium bowl, combine the TVP and vegetable broth. Allow it to soak for about 10 minutes until fully rehydrated. Set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Stir in the chopped green and red bell peppers, cooking for an additional 4-5 minutes until they begin to soften.
Add the rehydrated TVP to the skillet and mix well with the vegetables.
Stir in the tomato paste and diced tomatoes, ensuring the TVP and vegetables are well-coated.
Sprinkle the cumin, chili powder, paprika, salt, and black pepper over the mixture. Stir well to evenly distribute the spices.
Add the drained red kidney beans to the skillet, stir to combine, and let the mixture simmer on low heat for about 15 minutes.
Remove from heat and let it sit for a couple of minutes before serving.
Garnish with fresh cilantro before serving. Enjoy your Vegetarian Carne Con Chile with rice or tortillas.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 77.4 g | 276% | |
| Total Sugars | 45.2 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 7747 mg | 165% | |
*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.
