Mediterranean Diet Hearty TVP Chili

Delight in the robust flavors of the Mediterranean Diet Hearty TVP Chili, a plant-based twist on a comfort food classic. Packed with wholesome ingredients like textured vegetable protein (TVP), kidney beans, chickpeas, and a medley of vibrant vegetables, this chili is as nutritious as it is satisfying. Infused with aromatic spices such as cumin, coriander, paprika, and a hint of cinnamon, every spoonful delivers a warm, savory depth that's elevated with a bright splash of lemon juice. Perfect for busy weeknights, this one-pot meal comes together in just 50 minutes and is brimming with fiber and protein to keep you fueled. Serve this hearty, vegan-friendly dish hot, garnished with fresh parsley, for a comforting, Mediterranean-inspired delight that’s sure to become a family favorite.

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 units Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 1 cup Textured Vegetable Protein (TVP)
• 2 cups Vegetable broth
• 14.5 ounces Canned diced tomatoes
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned chickpeas, drained and rinsed
• 2 tablespoons Tomato paste
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 cup Fresh parsley, chopped
• 2 tablespoons Lemon juice

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add chopped onion, and sauté until soft and translucent, about 4-5 minutes.

Step 3

Stir in minced garlic and cook for another 1 minute.

Step 4

Add chopped red and green bell peppers and cook until slightly softened, about 5 minutes.

Step 5

In a small bowl, combine TVP and hot vegetable broth. Let it sit for about 5 minutes to rehydrate.

Step 6

Stir the rehydrated TVP into the pot with the vegetables.

Step 7

Add the canned diced tomatoes with their juice, kidney beans, chickpeas, and tomato paste. Stir well to combine.

Step 8

Season the mixture with ground cumin, coriander, paprika, cinnamon, salt, and black pepper.

Step 9

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

Step 10

Stir in the chopped fresh parsley and lemon juice just before serving.

Step 11

Serve hot, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(2475.9g)

Amount per serving	% Daily Value*
Calories	2352.2

Total Fat 60.4g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 7.6g
Cholesterol 8.2mg	0%
Sodium 5856.7mg	0%
Total Carbohydrate 295.7g	0%
Dietary Fiber 95.1g	0%
Total Sugars 62.2g
Protein 171.5g	0%

Vitamin D 0IU	0%
Calcium 1082.4mg	0%
Iron 49.0mg	0%
Potassium 9275.1mg	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: 22.5%

Protein: 28.4%

Carbs: 49.0%