Name: TVP chili with kidney beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 oz textured vegetable protein; 1/3 cup canned kidney beans, drained; 3/4 cup vegetable broth; 1/2 cup canned diced tomatoes; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 1/2 tsp extra virgin olive oil; 1 tsp chili powder; 3/4 tsp cumin; 1/4 tsp salt; 3 tbsp fresh cilantro, chopped

Nutrition

Per serving

411 calories

Protein: 38g; 35% of calories
Carbs: 50g; 47% of calories
Fat: 9g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a small pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic, chili powder, and cumin, and cook for 1 minute until fragrant.
Stir in the textured vegetable protein, kidney beans, diced tomatoes, vegetable broth, and salt. Bring to a boil, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally, until the liquid is absorbed and the TVP is tender.
Remove from the heat and stir in most of the cilantro. Transfer the chili to a bowl and top with the remaining cilantro.

Nutrition

Ingredients

Instructions

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