Hearty Three-Bean TVP Chili with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Three-Bean TVP Chili with Brown Rice

YOUR SOLIN GENERATED RECIPE

Hearty Three-Bean TVP Chili with Brown Rice

A comforting, nutrient-packed chili featuring textured vegetable protein and three types of beans, simmered with tomatoes, onions, and warming spices, served over fluffy brown rice. This meal delivers hearty protein and balanced carbs for a satisfying and energizing meal any time of day.

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NUTRITION

513kcal
Protein
39.7g
Fat
3.4g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry TVP

1/4 cup kidney beans

1/4 cup black beans

1/4 cup pinto beans

3/4 cup cooked brown rice

1/2 cup diced tomatoes

1/4 cup diced onion

1 clove garlic

1 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

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PREPARATION

  • 1

    Rehydrate the TVP by placing it in a bowl and covering with hot water. Let it sit for about 10 minutes until softened, then drain any excess water.

  • 2

    In a medium saucepan, add the diced onion and minced garlic. Sauté over medium heat for 2-3 minutes until fragrant and the onion softens. If desired, a splash of water can be added to prevent sticking.

  • 3

    Add the rehydrated TVP to the saucepan along with the kidney, black, and pinto beans. Stir in the diced tomatoes.

  • 4

    Sprinkle in the chili powder, ground cumin, and salt. Stir well to evenly distribute the spices.

  • 5

    Allow the chili to simmer gently on low-medium heat for 10-15 minutes so that the flavors meld together. Stir occasionally.

  • 6

    While the chili simmers, prepare the brown rice according to package instructions if it isn’t pre-cooked.

  • 7

    To serve, spoon the warm chili over a bed of cooked brown rice. Enjoy your hearty, nutritious meal!

Hearty Three-Bean TVP Chili with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Three-Bean TVP Chili with Brown Rice

YOUR SOLIN GENERATED RECIPE

Hearty Three-Bean TVP Chili with Brown Rice

A comforting, nutrient-packed chili featuring textured vegetable protein and three types of beans, simmered with tomatoes, onions, and warming spices, served over fluffy brown rice. This meal delivers hearty protein and balanced carbs for a satisfying and energizing meal any time of day.

NUTRITION

513kcal
Protein
39.7g
Fat
3.4g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry TVP

1/4 cup kidney beans

1/4 cup black beans

1/4 cup pinto beans

3/4 cup cooked brown rice

1/2 cup diced tomatoes

1/4 cup diced onion

1 clove garlic

1 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

PREPARATION

  • 1

    Rehydrate the TVP by placing it in a bowl and covering with hot water. Let it sit for about 10 minutes until softened, then drain any excess water.

  • 2

    In a medium saucepan, add the diced onion and minced garlic. Sauté over medium heat for 2-3 minutes until fragrant and the onion softens. If desired, a splash of water can be added to prevent sticking.

  • 3

    Add the rehydrated TVP to the saucepan along with the kidney, black, and pinto beans. Stir in the diced tomatoes.

  • 4

    Sprinkle in the chili powder, ground cumin, and salt. Stir well to evenly distribute the spices.

  • 5

    Allow the chili to simmer gently on low-medium heat for 10-15 minutes so that the flavors meld together. Stir occasionally.

  • 6

    While the chili simmers, prepare the brown rice according to package instructions if it isn’t pre-cooked.

  • 7

    To serve, spoon the warm chili over a bed of cooked brown rice. Enjoy your hearty, nutritious meal!