Description
This Chipotle Chili is an explosion of flavor with its delightful blend of peppers, beans, and spices. Enjoy a quick, hearty meal that’s easy to prepare, making it ideal for weeknight dinners or meal prep.
Ingredients
Scale
- 2 tbsp oil
- 1 large onion, chopped
- 1 poblano pepper, diced
- 1 cup Textured Vegetable Protein
- 2 cups hot water
- 1 vegetable bouillon cube
- 1 tsp garlic powder
- 2 tbsp chili powder
- 1 tsp cumin
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 2 tbsp lime juice
- 1/4 cup minced cilantro
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and poblano pepper; cook until lightly charred for about 5 minutes.
- In a small bowl, combine Textured Vegetable Protein, hot water, and vegetable bouillon cube. Set aside to hydrate for 5-10 minutes.
- In the pot with the cooked vegetables, add garlic powder, chili powder, and cumin. Stir for about 10 seconds to combine.
- Add red kidney beans, fire-roasted tomatoes, chipotle peppers, and hydrated Textured Vegetable Protein. Stir well, cover, and bring to a boil.
- Once boiling, reduce heat to a simmer and cook covered for 10-15 minutes.
- After 15 minutes, taste the chili and adjust spice level with salt and pepper if needed. Stir well.
- Turn off the heat and add lime juice and minced cilantro. Mix and serve.
Notes
For added spice, consider including more chipotle peppers or a dash of hot sauce.
This chili can be made ahead and stored in the fridge for up to 3 days, or frozen for up to a month.
Serve with your favorite toppings like avocado, sour cream, or shredded cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg