Sugar-Free Chili con Soja

Warm up your kitchen with this hearty and wholesome Sugar-Free Chili con Soja, a plant-based twist on a classic comfort food! Packed with protein-rich textured soy protein (TVP), vibrant garden veggies like bell peppers, zucchini, and carrots, and fiber-rich beans, this vegan chili delivers bold flavors without added sugar. The blend of chili powder, cumin, paprika, and oregano creates a smoky, savory base, perfectly complemented by the rich crushed tomatoes and a hint of garlic. Ready in just over an hour, this one-pot meal is both nourishing and satisfying, ideal for cozy dinners or meal prep. Plus, it's gluten-free and customizable—serve it with your favorite toppings, from fresh cilantro to dairy-free sour cream, for a truly satisfying bowl of goodness.

Nutriscore Rating: 93/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups Textured soy protein (TVP)
• 2.5 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 medium Bell peppers, diced
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 1 medium Zucchini, diced
• 28 ounces Canned crushed tomatoes
• 1 15-ounce can Kidney beans, drained and rinsed
• 1 15-ounce can Black beans, drained and rinsed
• 2 tablespoons Chili powder
• 1 tablespoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Bay leaf

Directions

Step 1

Begin by hydrating the textured soy protein (TVP). In a large bowl, combine the TVP with 2 cups of the vegetable broth. Let it soak for 10-15 minutes until the TVP is soft and has absorbed the liquid.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Step 3

Add the minced garlic and sauté for another minute until fragrant.

Step 4

Stir in the diced bell peppers, carrots, celery, and zucchini. Cook for about 5 minutes until the vegetables begin to soften.

Step 5

Add the hydrated TVP to the pot along with the crushed tomatoes, remaining 1/2 cup of vegetable broth, kidney beans, and black beans.

Step 6

Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and the bay leaf. Mix well to ensure all the spices are evenly distributed.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.

Step 8

After 30 minutes, remove the bay leaf, adjust the seasoning with more salt and pepper if needed, and serve hot. Enjoy your Sugar-Free Chili con Soja!

Nutrition Facts

Serving size	(3469.1g)

Amount per serving	% Daily Value*
Calories	2905.2

Total Fat 46.1g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 5267.7mg	0%
Total Carbohydrate 388.7g	0%
Dietary Fiber 151.1g	0%
Total Sugars 98.9g
Protein 259.1g	0%

Vitamin D 0IU	0%
Calcium 1471.7mg	0%
Iron 65.4mg	0%
Potassium 14382.5mg	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: 13.8%

Protein: 34.5%

Carbs: 51.7%