NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Canned black beans

0.33 cup Canned kidney beans

0.33 cup Canned pinto beans

0.5 cup Dry textured vegetable protein

0.5 cup Tomato puree

0.5 cup Canned diced tomatoes

0.5 cup Yellow onion

0.5 cup Green bell pepper

1 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and sauté the diced yellow onion and green bell pepper until softened.

• 2

  Stir in the dry textured vegetable protein, chili powder, ground cumin, and garlic powder, toasting the spices for one minute to release their oils.

• 3

  Add the canned black beans, kidney beans, pinto beans, tomato puree, canned diced tomatoes, and water to the pot.

• 4

  Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until the flavors meld and the chili reaches a thick consistency.

• 5

  Stir in the nutritional yeast, sea salt, and black pepper before serving the chili in warm bowls.