High Protein Chili con Soja

Satisfy your hunger and fuel your day with this hearty High Protein Chili con Soja, a plant-based twist on a classic favorite! Packed with textured soy protein, vibrant vegetables, and a medley of kidney and black beans, this recipe delivers a protein powerhouse perfect for vegetarians and vegans alike. Infused with bold spices like chili powder and cumin, and simmered to perfection in a rich tomato broth, this chili bursts with flavor and wholesome nutrition. Ready in just under an hour and yielding six generous servings, it’s ideal for meal prep or feeding a crowd. Top it off with fresh cilantro and a squeeze of lime for a zesty finish that elevates every bite. Whether you're looking for a post-workout meal or a cozy dinner option, this high-protein chili is a deliciously satisfying choice!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Textured soy protein
• 1.5 cups Hot water
• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 1 large Carrot, diced
• 2 tablespoons Chili powder
• 2 teaspoons Ground cumin
• 28 ounces Canned diced tomatoes
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned black beans, drained and rinsed
• 2 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 1 whole Lime, cut into wedges (for serving)

Directions

Step 1

Place the textured soy protein in a medium bowl and cover it with 1.5 cups of hot water. Set aside and let it rehydrate for about 10 minutes.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until the onion is translucent, about 5 minutes.

Step 3

Add the chopped red bell pepper, green bell pepper, and diced carrot to the pot. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Stir in the chili powder and ground cumin, cooking for 1 minute until aromatic.

Step 5

Add the rehydrated soy protein, diced tomatoes (with their juices), kidney beans, black beans, and vegetable broth to the pot. Stir well to combine all the ingredients.

Step 6

Season the chili with salt and black pepper, adjusting the seasoning to your taste.

Step 7

Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally, until it thickens and flavors meld.

Step 8

Once cooked, remove from heat and let it cool slightly. Serve hot, garnished with fresh chopped cilantro and lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	3355 grams (3355.0g)

Amount per serving	% Daily Value*
Calories	2460

Total Fat 64.30g	82%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 6153mg	268%
Total Carbohydrate 308.60g	112%
Dietary Fiber 120.60g	431%
Total Sugars 67.60g
Protein 175.60g	351%

Vitamin D 0IU	0%
Calcium 1228mg	94%
Iron 48mg	266%
Potassium 9697mg	206%

*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.

Source of Calories

Fat: 23.0%

Protein: 27.9%

Carbs: 49.1%