Description
This Chipotle Chili is a flavor-packed dish featuring hearty beans and spices, making it a perfect comfort food or quick dinner option for any day.
Ingredients
Scale
- 1 tablespoon oil
- 1 onion, chopped
- 1 poblano pepper, chopped
- 1 cup Textured Vegetable Protein
- 1 cup hot water
- 1 vegetable bouillon cube
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 can red kidney beans, drained
- 1 can fire-roasted tomatoes
- 2 chipotle peppers in adobo, chopped
- Salt and pepper to taste
- Juice of 1 lime
- 2 tablespoons cilantro, minced
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and poblano pepper, cooking until lightly charred for about 5 minutes.
- In a small bowl, combine Textured Vegetable Protein with hot water and a vegetable bouillon cube. Set aside for 5-10 minutes to hydrate.
- Once the onions and pepper are cooked, add garlic powder, chili powder, and cumin. Mix well and cook for about 10 seconds.
- Incorporate red kidney beans, fire-roasted tomatoes, chipotle peppers, and hydrated Textured Vegetable Protein into the pot. Stir and bring to a boil.
- Reduce heat to simmer and cook, covered, for 10-15 minutes.
- After 15 minutes, taste and adjust spices as needed. Add salt and pepper to taste. Mix well.
- Remove from heat and stir in lime juice and minced cilantro before serving.
Notes
Serve with tortilla chips or rice for a complete meal.
This dish can be made ahead and tastes even better the next day.
Adjust the spice level by adding more or fewer chipotle peppers.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg