Description
This Chipotle Chili is a flavorful delight that combines hearty beans, rich spices, and charred veggies. It’s simple to prepare and perfect for a warm dinner or meal prep!
Ingredients
Scale
- 1 tablespoon oil
- 1 onion, diced
- 1 poblano pepper, diced
- 1/2 cup Textured Vegetable Protein
- 1.5 cups hot water
- 1 vegetable bouillon cube
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 can red kidney beans, drained
- 1 can fire-roasted tomatoes
- 2 chipotle peppers in adobo sauce, diced
- salt and pepper to taste
- 1 lime, juiced
- 1/4 cup minced cilantro
Instructions
- Heat oil in a large pot over medium heat.
- Add diced onion and poblano pepper, cooking until lightly charred, about 5 minutes.
- In a small bowl, combine Textured Vegetable Protein, hot water, and vegetable bouillon cube. Let hydrate for 5-10 minutes.
- Mix garlic powder, chili powder, and cumin into the cooked onions and pepper, cooking for an additional 10 seconds.
- Add red kidney beans, fire-roasted tomatoes, chipotle peppers, and the hydrated Textured Vegetable Protein to the pot; stir well.
- Cover and bring to a boil. Once boiling, reduce the heat to simmer for 10-15 minutes, covered.
- Taste and adjust spice level with salt and pepper, then mix well.
- Remove from heat, add lime juice and minced cilantro, stir, and serve.
Notes
Adjust the spice level by adding more or fewer chipotle peppers.
This chili can be made in advance and stored in the refrigerator for up to 3 days.
Serve with your favorite toppings like avocado or shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 370mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg