Spicy Vegetarian Chili

Spicy Vegetarian Chili  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal - or any day!

 

Serving Size:  1 cup
Number of Servings:  10

Prep Time:  20 minutes
Cook Time:  30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced 

  • 1 green bell pepper, diced 

  • 1 red bell pepper, diced 

  • 2 garlic cloves, minced 

  • 1 large butternut squash, diced 

  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water 

  • 20 oz. low-sodium petite diced tomatoes 

  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness) 

  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste

Directions:

- Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot. 


- Add onions, peppers, garlic, and squash.  Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.

- Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice.  Mix thoroughly.  Cover again and reduce heat to low.  Simmer for an additional 20 minutes.

- When done, the mixture should have changed from a bright to a darker red.  It should have some liquid but not a lot.  If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP:  This recipe works great with any chili seasoning recipe you like.  So if you have a blend you make or love from the store, feel free to use it!


Nutrition Information (Chili with no toppings)

Serving size = 1 cup

270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

 

Author: Nikki Massie, Bariatric Foodie
Brought to you by:  Celebrate Vitamins


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