Description
This Chipotle Chili is packed with flavor and made simple with just a few ingredients. Perfect for a quick dinner or as a hearty comfort food option!
Ingredients
Scale
- 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
- Heat oil in a large pot over medium heat.
- Add chopped onion and poblano pepper; cook until lightly charred (about 5 minutes).
- In a bowl, combine textured vegetable protein, hot water, and vegetable bouillon cube; let hydrate for 5-10 minutes.
- Add garlic powder, chili powder, and cumin to the cooked vegetables; mix well and cook for about 10 seconds.
- Stir in kidney beans, fire-roasted tomatoes, chipotle peppers, and the hydrated textured vegetable protein; bring to a boil, then reduce to simmer for 10-15 minutes.
- Taste and adjust spice level; season with salt and pepper. Stir well.
- Remove from heat and add lime juice and minced cilantro; stir and serve.
Notes
Adjust the spice level according to your preference by adding more or less chipotle peppers.
Serve with crusty bread or over rice for a complete meal.
This chili can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 326
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg