Hearty Plant-Based TVP Chili

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

Hearty Plant-Based TVP Chili

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based TVP Chili

A robust and savory plant-based chili featuring protein-packed TVP, hearty beans, and a medley of aromatic vegetables simmered in a flavorful, spice-infused tomato broth. This dish delivers a satisfying balance of protein and fiber, perfect for any meal of the day.

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NUTRITION

428kcal
Protein
37.2g
Fat
5.2g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry TVP (approx. 40g)

1/2 cup kidney beans (canned, drained, approx. 130g)

1/2 cup black beans (canned, drained, approx. 130g)

1/2 cup diced tomatoes (canned, approx. 120g)

1/4 cup diced yellow onion (approx. 40g)

1/2 cup diced red bell pepper (approx. 75g)

1/2 cup vegetable broth (approx. 120g)

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by rehydrating the TVP: Place the dry TVP in a bowl and pour in hot water (or vegetable broth) just enough to cover it. Let it sit for about 10 minutes until softened, then drain any excess liquid.

  • 2

    In a medium pot, heat a splash of water or a light cooking spray over medium heat. Sauté the diced onion and red bell pepper until they soften, about 3-4 minutes.

  • 3

    Add the rehydrated TVP to the pot along with the chili powder, ground cumin, and garlic powder. Stir for 1 minute to toast the spices lightly.

  • 4

    Mix in the kidney beans, black beans, diced tomatoes, and vegetable broth. Stir well to combine all ingredients.

  • 5

    Bring the mixture to a simmer. Reduce the heat and allow the chili to cook for about 15-20 minutes so the flavors meld together, stirring occasionally.

  • 6

    Season with salt and pepper to taste, then serve hot. Enjoy this hearty chili on its own or paired with a side of steamed greens or a whole grain for an extra boost.

Hearty Plant-Based TVP Chili

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

Hearty Plant-Based TVP Chili

YOUR SOLIN GENERATED RECIPE

Hearty Plant-Based TVP Chili

A robust and savory plant-based chili featuring protein-packed TVP, hearty beans, and a medley of aromatic vegetables simmered in a flavorful, spice-infused tomato broth. This dish delivers a satisfying balance of protein and fiber, perfect for any meal of the day.

NUTRITION

428kcal
Protein
37.2g
Fat
5.2g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup dry TVP (approx. 40g)

1/2 cup kidney beans (canned, drained, approx. 130g)

1/2 cup black beans (canned, drained, approx. 130g)

1/2 cup diced tomatoes (canned, approx. 120g)

1/4 cup diced yellow onion (approx. 40g)

1/2 cup diced red bell pepper (approx. 75g)

1/2 cup vegetable broth (approx. 120g)

1 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by rehydrating the TVP: Place the dry TVP in a bowl and pour in hot water (or vegetable broth) just enough to cover it. Let it sit for about 10 minutes until softened, then drain any excess liquid.

  • 2

    In a medium pot, heat a splash of water or a light cooking spray over medium heat. Sauté the diced onion and red bell pepper until they soften, about 3-4 minutes.

  • 3

    Add the rehydrated TVP to the pot along with the chili powder, ground cumin, and garlic powder. Stir for 1 minute to toast the spices lightly.

  • 4

    Mix in the kidney beans, black beans, diced tomatoes, and vegetable broth. Stir well to combine all ingredients.

  • 5

    Bring the mixture to a simmer. Reduce the heat and allow the chili to cook for about 15-20 minutes so the flavors meld together, stirring occasionally.

  • 6

    Season with salt and pepper to taste, then serve hot. Enjoy this hearty chili on its own or paired with a side of steamed greens or a whole grain for an extra boost.