High Protein Hearty TVP Chili

Get ready to indulge in the ultimate comfort food with this High Protein Hearty TVP Chili, a plant-based powerhouse perfect for any meal. Packed with protein-rich textured vegetable protein (TVP), wholesome beans, and a medley of bold spices like smoked paprika and chili powder, this chili delivers incredible flavor and nutrition in every bite. Juicy diced tomatoes and vegetable broth create a rich, savory base, while fresh cilantro and zesty lime wedges add the perfect finishing touch. Ready in just an hour with minimal prep, this hearty vegan chili is ideal for busy weeknights, meal prep, or cozy gatherings. Whether you're fueling up post-workout or craving a satisfying meatless dinner, this high-protein chili is sure to become a go-to favorite!

Nutriscore Rating: 88/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1.5 cups Hot water
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 28 ounces Canned diced tomatoes
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned kidney beans, drained and rinsed
• 2 tablespoons Tomato paste
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Vegetable broth
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 1 whole Lime wedges (for serving)

Directions

Step 1

In a large bowl, combine 1 cup of TVP with 1.5 cups of hot water. Stir well and let it sit for about 10 minutes to rehydrate.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 3

Add the chopped onion and cook for about 5 minutes until translucent.

Step 4

Stir in the minced garlic and chopped red bell pepper and cook for an additional 3 minutes.

Step 5

Add the rehydrated TVP to the pot and mix well with the onions, garlic, and pepper.

Step 6

Stir in the diced tomatoes, black beans, kidney beans, and tomato paste.

Step 7

Season the mixture with chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Step 8

Pour in 2 cups of vegetable broth and stir well to combine everything.

Step 9

Bring the chili to a simmer, reduce the heat to low, and cover the pot.

Step 10

Let the chili cook for about 30 minutes, stirring occasionally, to let the flavors meld together.

Step 11

Taste and adjust seasoning if needed.

Step 12

Serve hot, garnished with chopped fresh cilantro and a squeeze of lime wedge.

Nutrition Facts

Serving size	3146.9 grams (3146.9g)

Amount per serving	% Daily Value*
Calories	2401

Total Fat 63.80g	82%
Saturated Fat 12.10g	61%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 6127mg	266%
Total Carbohydrate 294.20g	107%
Dietary Fiber 107.20g	383%
Total Sugars 56.80g
Protein 170.50g	341%

Vitamin D 0IU	0%
Calcium 1096mg	84%
Iron 47mg	261%
Potassium 9648mg	205%

*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: 23.6%

Protein: 28.0%

Carbs: 48.4%