Vegetarian Carne Con Chile

Savor the bold and hearty flavors of Vegetarian Carne Con Chile, a plant-based twist on the classic comfort food. This protein-packed recipe features rehydrated textured vegetable protein (TVP) as a satisfying meat substitute, simmered in a vibrant medley of diced tomatoes, tender red kidney beans, and smoky spices like chili powder, cumin, and paprika. Colorful green and red bell peppers, along with aromatic onions and garlic, add layers of flavor and texture, while fresh cilantro provides a burst of freshness to finish. Perfect for weeknight dinners or meal prep, this easy vegetarian dish pairs beautifully with warm tortillas, rice, or your favorite toppings. Ready in under an hour, this one-pot wonder is a delicious, wholesome, and customizable meal the whole family will love. Keywords: vegetarian chili, plant-based, protein-packed, easy dinner recipe, meat substitute, TVP recipe.

Nutriscore Rating: 89/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Textured Vegetable Protein (TVP)
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 medium Green bell pepper, chopped
• 1 medium Red bell pepper, chopped
• 2 tablespoons Tomato paste
• 1 can (14 oz) Diced tomatoes
• 2 teaspoons Cumin powder
• 2 tablespoons Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 can (15 oz) Red kidney beans, drained and rinsed
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

In a medium bowl, combine the TVP and vegetable broth. Allow it to soak for about 10 minutes until fully rehydrated. Set aside.

Step 2

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

Step 3

Add the minced garlic to the skillet and cook for another minute until fragrant.

Step 4

Stir in the chopped green and red bell peppers, cooking for an additional 4-5 minutes until they begin to soften.

Step 5

Add the rehydrated TVP to the skillet and mix well with the vegetables.

Step 6

Stir in the tomato paste and diced tomatoes, ensuring the TVP and vegetables are well-coated.

Step 7

Sprinkle the cumin, chili powder, paprika, salt, and black pepper over the mixture. Stir well to evenly distribute the spices.

Step 8

Add the drained red kidney beans to the skillet, stir to combine, and let the mixture simmer on low heat for about 15 minutes.

Step 9

Remove from heat and let it sit for a couple of minutes before serving.

Step 10

Garnish with fresh cilantro before serving. Enjoy your Vegetarian Carne Con Chile with rice or tortillas.

Nutrition Facts

Serving size	(2033.2g)

Amount per serving	% Daily Value*
Calories	1769.1

Total Fat 40.0g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5085.8mg	0%
Total Carbohydrate 218.3g	0%
Dietary Fiber 77.4g	0%
Total Sugars 45.2g
Protein 145.2g	0%

Vitamin D 0IU	0%
Calcium 809.2mg	0%
Iron 39.4mg	0%
Potassium 7747.4mg	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: 19.8%

Protein: 32.0%

Carbs: 48.1%