Name: Hearty TVP chili with peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 oz textured vegetable protein; 2/3 cup water; 3/4 cup vegetable broth; 1 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1/2 red bell pepper, chopped; 1/2 cup canned diced tomatoes; 1 tbsp tomato paste; 1 1/2 tsp chili powder; 3/4 tsp cumin; 1/2 tsp smoked paprika; 1/4 tsp salt

Nutrition

Per serving

352 calories

Protein: 34g; 37% of calories
Carbs: 45g; 48% of calories
Fat: 7g; 16% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the textured vegetable protein and the water in a small bowl. Let the mixture sit to hydrate for 10 minutes while you prepare the vegetables.
Heat the olive oil in a small pot over medium heat. Add the onion and bell pepper, cooking for 5 minutes until the onion is translucent. Stir in the garlic and cook for 1 minute until fragrant.
Add the tomato paste, chili powder, cumin, and smoked paprika to the pot. Stir constantly for 2 minutes to toast the spices and darken the tomato paste.
Stir in the hydrated TVP, vegetable broth, diced tomatoes, and salt. Bring the liquid to a boil, then reduce the heat to low. Simmer for 15 minutes until the sauce has thickened and the flavors have melded.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes