Tvp Taco Chili

TVP, made from soy flour, is a popular meat substitute due to its high protein content and versatility in various dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Tvp Taco Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Textured Vegetable Protein (TVP)
• 2 tablespoon Vegetable Oil
• 1 medium Onion
• 2 clove Garlic
• 1 medium Bell Pepper
• 1 can Canned Diced Tomatoes
• 1 can Kidney Beans
• 1 cup Corn
• 2 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 tablespoon Taco Seasoning
• 2 cup Vegetable Broth
• 1 tablespoon Lime Juice
• 2 tablespoon Fresh Cilantro
• 1 cup Tortilla Chips

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add onion, garlic, and bell pepper. Cook until softened.
2. Add TVP, chili powder, cumin, paprika, salt, black pepper, and taco seasoning. Stir well.
3. Add canned diced tomatoes, kidney beans, corn, vegetable broth, and lime juice. Bring to a boil.
4. Reduce heat and let simmer for 20 minutes.
5. Serve hot, garnished with fresh cilantro and crushed tortilla chips.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 50g17%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.