Low Fat Hearty TVP Chili

Satisfy your craving for a comforting, guilt-free meal with this Low Fat Hearty TVP Chili, a plant-based twist on the classic dish! Packed with protein-rich textured vegetable protein (TVP), vibrant bell peppers, nutrient-dense carrots, and an array of hearty beans, this chili delivers bold flavors without the extra calories. A medley of chili powder, cumin, and garlic provides a smoky, zesty kick, while crushed tomatoes and vegetable broth bring it all together in a rich, satisfying base. Perfect for weeknight dinners or meal prep, this one-pot wonder comes together in just 45 minutes and serves up to six. Garnish with fresh cilantro and lime wedges for a pop of brightness, and you’ve got a wholesome, low-fat dinner the whole family will love.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 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 Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 2 medium Carrots, diced
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 28 ounces Canned crushed tomatoes
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned corn, drained
• 2 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Cilantro, chopped (optional)
• 1 whole Lime wedges, for serving (optional)

Directions

Step 1

Begin by rehydrating the TVP. Place 1 cup of TVP in a bowl and pour 1 cup of boiling water over it. Let it sit for about 5 minutes until the water is absorbed and the TVP has softened.

Step 2

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Step 3

Add the chopped red and green bell peppers and diced carrots to the pot. Continue to sauté for another 5 minutes until the vegetables are slightly tender.

Step 4

Stir in 2 tablespoons of chili powder and 1 tablespoon of ground cumin, mixing well to coat the vegetables.

Step 5

Add the rehydrated TVP, 28 ounces of crushed tomatoes, 15 ounces each of kidney beans and black beans, and 15 ounces of corn to the pot.

Step 6

Pour in 2 cups of vegetable broth and stir everything together. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 7

Bring the chili to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning if needed. If desired, stir in 0.25 cup of chopped cilantro before serving.

Step 9

Serve the chili hot, garnished with lime wedges if using.

Nutrition Facts

Serving size	(3597.1g)

Amount per serving	% Daily Value*
Calories	2522.6

Total Fat 32.9g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 7627.7mg	0%
Total Carbohydrate 404.6g	0%
Dietary Fiber 117.8g	0%
Total Sugars 86.6g
Protein 186.0g	0%

Vitamin D 0IU	0%
Calcium 1085.5mg	0%
Iron 52.6mg	0%
Potassium 11717.7mg	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: 11.1%

Protein: 28.0%

Carbs: 60.9%