Heart-Healthy Hearty TVP Chili

Savor the bold, comforting flavors of our "Heart-Healthy Hearty TVP Chili," a plant-based twist on the classic chili that's as nutritious as it is delicious. Packed with protein-rich textured vegetable protein (TVP), fiber-loaded kidney and black beans, and a medley of vibrant veggies like bell peppers, celery, and carrots, this recipe delivers a wholesome, guilt-free meal. Flavored with a smoky blend of chili powder, cumin, paprika, and just a touch of cayenne heat, this low-fat chili is simmered to perfection in a savory tomato and vegetable broth base. Ideal for meal prep or a cozy family dinner, this easy, one-pot recipe is ready in just an hour and serves up six hearty portions. Enjoy it on its own or with your favorite toppings like avocado slices, fresh cilantro, or a squeeze of lime for an extra pop of flavor. Perfect for vegans, vegetarians, or anyone seeking a heart-healthy, satisfying dish!

Nutriscore Rating: 90/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 1 cup Boiling Water
• 1 tablespoon Olive Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Bell Pepper, chopped
• 2 stalks Celery, chopped
• 1 large Carrot, diced
• 1 15 oz can Canned Diced Tomatoes, with juice
• 1 8 oz can Tomato Sauce
• 1 15 oz can Kidney Beans, drained and rinsed
• 1 15 oz can Black Beans, drained and rinsed
• 2 tablespoons Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 0.5 teaspoon Cayenne Pepper
• 2 cups Low-sodium Vegetable Broth
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Directions

Step 1

In a medium bowl, combine the TVP and boiling water. Stir briefly and let it sit for 10 minutes to rehydrate.

Step 2

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 3 minutes or until the onion begins to soften.

Step 3

Add the chopped bell pepper, celery, and carrot. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Stir in the rehydrated TVP, mixing well with the vegetables.

Step 5

Add the diced tomatoes with their juice, tomato sauce, kidney beans, and black beans. Stir to combine.

Step 6

Season with chili powder, ground cumin, paprika, oregano, and cayenne pepper. Mix well.

Step 7

Pour in the vegetable broth, and season with salt and black pepper. Stir to combine all ingredients thoroughly.

Step 8

Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 25-30 minutes, stirring occasionally.

Step 9

Taste and adjust the seasonings if necessary. Serve warm and enjoy your heart-healthy, hearty TVP chili!

Nutrition Facts

Serving size	(2845.8g)

Amount per serving	% Daily Value*
Calories	1892.3

Total Fat 25.7g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3756.2mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 91.7g	0%
Total Sugars 39.2g
Protein 158.6g	0%

Vitamin D 0IU	0%
Calcium 820.5mg	0%
Iron 41.4mg	0%
Potassium 8138.7mg	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: 12.1%

Protein: 33.2%

Carbs: 54.6%