Low Carb Chili con Soja

Warm up with a hearty bowl of Low Carb Chili con Soja, a plant-based twist on the classic comfort food that’s packed with bold flavors and nutritious ingredients. This vegan chili features protein-rich textured vegetable protein (TVP), vibrant bell peppers, tender zucchini, and a medley of smoky spices like chili powder, cumin, and paprika to create a rich, satisfying meal without the carbs. Simmered to perfection in a savory tomato base and brightened with a splash of lemon juice and fresh cilantro, this recipe is perfect for busy weeknights or meal prepping. Ready in just an hour, this high-protein, low-carb chili is not only vegan and gluten-free but also incredibly easy to make, ensuring everyone at the table will love it. Serve it piping hot and enjoy a guilt-free, flavorful bowl of comfort!

Nutriscore Rating: 88/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 2 cups Vegetable broth
• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 3 Garlic cloves, minced
• 1 medium Green bell pepper, chopped
• 1 medium Red bell pepper, chopped
• 3 tablespoons Tomato paste
• 1 can (14.5 oz) Diced tomatoes
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Cayenne pepper
• 1 medium Zucchini, diced
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

In a medium bowl, add the textured vegetable protein (TVP) and cover it with 2 cups of vegetable broth. Let it sit and rehydrate for about 10 minutes while you prepare the other ingredients.

Step 2

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

Step 3

Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 4

Stir in the chopped green and red bell peppers and cook for 5 minutes, softening them.

Step 5

Add the rehydrated TVP to the pot along with the tomato paste. Stir well to combine.

Step 6

Pour in the can of diced tomatoes, including the liquid, and stir.

Step 7

Add the chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper. Stir everything together to ensure the spices coat the mixture evenly.

Step 8

Bring the chili to a gentle simmer and reduce the heat to low. Allow it to cook for 15 minutes, stirring occasionally.

Step 9

Add the diced zucchini to the pot and continue to simmer for another 10 minutes, or until the zucchini is tender.

Step 10

Before serving, stir in the lemon juice and garnish with fresh chopped cilantro. Serve hot.

Nutrition Facts

Serving size	(1828.9g)

Amount per serving	% Daily Value*
Calories	1467.3

Total Fat 39.8g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4328.2mg	0%
Total Carbohydrate 163.8g	0%
Dietary Fiber 60.7g	0%
Total Sugars 49.6g
Protein 124.3g	0%

Vitamin D 0IU	0%
Calcium 740.5mg	0%
Iron 35.5mg	0%
Potassium 7344.0mg	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: 23.7%

Protein: 32.9%

Carbs: 43.4%