Chili con Soja

Discover the bold and hearty flavors of Chili con Soja, a satisfying plant-based twist on the classic chili. Packed with protein-rich textured soy protein (TSP), a medley of vibrant vegetables, and a robust blend of spices like chili powder, cumin, and paprika, this vegan chili is the ultimate comfort food for meat-free meals. Simmered in vegetable broth and finished with a splash of zesty lime juice and fresh cilantro, every spoonful bursts with warmth and earthy flavor. Perfectly balanced with tender beans, sweet corn, and the bright pop of red bell peppers, this one-pot recipe is both wholesome and flavorful. Ready in just an hour and serving up to six, Chili con Soja is ideal for a cozy family dinner or meal prepping for the week. Serve it with crusty bread or over fluffy rice for a filling, crowd-pleasing dish that’s sure to become a favorite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup textured soy protein (TSP)
• 2 cups hot water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 large red bell pepper, diced
• 14 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 1 cup corn kernels, fresh or canned, drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups vegetable broth
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

In a bowl, combine the textured soy protein (TSP) with hot water. Allow it to soak for about 10 minutes or until it is rehydrated and plump. Drain any excess water.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the bell pepper begins to soften.

Step 4

Add the rehydrated TSP to the pot and stir to combine with the onion, garlic, and bell pepper mixture.

Step 5

Pour in the canned diced tomatoes, kidney beans, black beans, and corn kernels. Stir well.

Step 6

Sprinkle the chili powder, ground cumin, paprika, ground coriander, salt, and black pepper over the mixture. Stir to ensure the spices are evenly distributed.

Step 7

Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let the chili cook uncovered for 25-30 minutes, stirring occasionally.

Step 8

Once the chili has thickened to your liking, add the lime juice and stir well.

Step 9

Remove the pot from the heat and garnish with chopped fresh cilantro before serving.

Step 10

Serve hot and enjoy this delicious and satisfying Chili con Soja with a side of crusty bread or over cooked rice.

Nutrition Facts

Serving size	(2947.6g)

Amount per serving	% Daily Value*
Calories	2059.3

Total Fat 53.6g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 7.5g
Cholesterol 7.9mg	0%
Sodium 5603.5mg	0%
Total Carbohydrate 287.9g	0%
Dietary Fiber 96.8g	0%
Total Sugars 54.8g
Protein 124.3g	0%

Vitamin D 0IU	0%
Calcium 819.6mg	0%
Iron 36.0mg	0%
Potassium 7562.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 23.3%

Carbs: 54.0%