Low Sodium Hearty TVP Chili

Warm up with a bowl of Low Sodium Hearty TVP Chili, a nutritious and flavor-packed vegan dish perfect for weeknight dinners or meal prep. This wholesome chili features protein-rich textured vegetable protein (TVP) soaked in low-sodium vegetable broth, combined with a medley of colorful bell peppers, no-salt-added diced tomatoes, and fiber-packed kidney and black beans. A bold blend of chili powder, cumin, paprika, and a touch of cayenne delivers just the right amount of heat, while fresh lime juice and cilantro brighten every bite. With only 15 minutes of prep time and a simmer that allows the flavors to meld beautifully, this heart-healthy, plant-based chili is as satisfying as it is easy to make. Perfect for those seeking a low-sodium yet hearty dinner option!

Nutriscore Rating: 92/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 2 cups Low-sodium vegetable broth
• 1 medium Onion, diced
• 3 Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 3 cups Canned no-salt-added diced tomatoes
• 1 15-ounce can Canned no-salt-added kidney beans, drained and rinsed
• 1 15-ounce can Canned no-salt-added black beans, drained and rinsed
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 2 teaspoons Paprika
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Fresh lime juice

Directions

Step 1

In a medium-sized bowl, add 1 cup of TVP and pour 2 cups of low-sodium vegetable broth over it. Allow it to rehydrate for about 10 minutes.

Step 2

While the TVP is soaking, dice the onion, red bell pepper, and green bell pepper, and mince the garlic.

Step 3

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Step 4

Add the diced onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 5 minutes.

Step 5

Add the diced red and green bell peppers to the pot and cook for another 5 minutes, stirring occasionally.

Step 6

Once the vegetables are softened, add the rehydrated TVP to the pot, stirring well to combine.

Step 7

Add 3 cups of canned no-salt-added diced tomatoes, the kidney beans, and the black beans to the pot, mixing everything well.

Step 8

Stir in the chili powder, cumin, paprika, cayenne pepper, and black pepper.

Step 9

Reduce heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally.

Step 10

After 30 minutes, taste and adjust seasonings if necessary.

Step 11

Remove from heat and stir in the fresh lime juice.

Step 12

Garnish with chopped cilantro before serving. Enjoy your hearty, low sodium TVP chili!

Nutrition Facts

Serving size	(2329.8g)

Amount per serving	% Daily Value*
Calories	1711.4

Total Fat 37.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 765.0mg	0%
Total Carbohydrate 210.4g	0%
Dietary Fiber 76.8g	0%
Total Sugars 45.4g
Protein 138.8g	0%

Vitamin D 0IU	0%
Calcium 744.9mg	0%
Iron 39.8mg	0%
Potassium 7667.5mg	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: 19.5%

Protein: 32.0%

Carbs: 48.5%