Chipotle Chili Recipe
This hearty chipotle chili recipe is ultra-comforting, delicious, and now 100% meat-free – ready in just one pot in 30 minutes!
Servings: 4 - 6
Calories: 400kcal
Ingredients
- 2 tablespoons of high-heat oil
- 1 large red onion chopped
- 1 poblano pepper chopped
- 1 cup of Textured Vegetable Protein
- 1 cup of hot water
- 1 vegetable bouillon cube
- 1 tablespoon of garlic powder
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- 2 (15-ounce) cans of red kidney beans drained and rinsed
- 2 (15-ounce) cans of fire-roasted tomatoes
- 2 teaspoons of chipotle peppers in adobo sauce
- Salt and pepper to taste
- ¼ cup of cilantro minced
- Lime to taste
Instructions
- In a large pot, heat oil on medium heat. Add the onion and poblano pepper to the oil and cook until lightly charred, about 5 minutes.
- While the onions and pepper are cooking, add the Textured Vegetable Protein, hot water, and vegetable bouillon cube to a small bowl. Set aside for at least 5-10 minutes to hydrate.
- To the cooked onions, add the garlic powder, chili powder, and cumin and mix well to combine the spices. Let cook for about 10 seconds.
- Add the red kidney beans, fire-roasted tomatoes, chipotle peppers, and Textured Vegetable Protein to the pot and stir. Cover and bring to a boil. Once boiling, reduce the heat to simmer and cook for about 10-15 minutes, covered.
- After 15 minutes, taste and adjust to spice level, then add salt and pepper. Mix well.
- Turn off the heat. Add lime juice and minced cilantro. Stir and serve.
Notes
- Add chipotle to taste: To increase the spice and smoky depth.
- For ultra-thick chili: Mash/puree a portion of the beans.
- Don’t rush: If you have the time, I recommend simmering it for even longer. During this time, the flavors blend and develop for a full-bodied, complex vegan chili with TVP.
Nutrition
Calories: 400kcal | Carbohydrates: 56g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1096mg | Potassium: 722mg | Fiber: 19g | Sugar: 15g | Vitamin A: 1628IU | Vitamin C: 32mg | Calcium: 224mg | Iron: 7mg
