Quick Vegetarian Chili
This fast and easy chili is perfect for a quick weeknight dinner. Feel free to customize it with your favorite toppings such as shredded cheese, diced avocado, or a dollop of sour cream. It's hearty, nutritious, and ready in no time!
Equipment
Ingrediënten
- 1 large onion chopped medium
- 2 tablespoons water
- 2 hot peppers or more to taste, chopped fine
- 3 garlic cloves chopped fine
- 1 can pinto or kidney beans 15 oz, drained and rinsed
- 1 can tomato sauce 15 oz
- 1 cup textured vegetable protein TVP
- 1 teaspoon chili powder
- Salt to taste
Instructies
- n a large saucepan, sauté chopped onion and hot peppers in water over medium heat until softened.
- Add chopped garlic to the saucepan when the onion is nearly translucent.
- Continue cooking until garlic is fragrant.
- Stir in drained and rinsed beans, tomato sauce, textured vegetable protein (TVP), chili powder, and salt to taste.
- Cook over low heat for 5 to 10 minutes, stirring occasionally, until TVP is soft and chili is heated through.
- Adjust seasoning if necessary.
- Serve hot and enjoy this quick and flavorful vegetarian chili!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this speedy chili with a light-bodied red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc.Nutritional Information
Calories: 280 kcal | Carbohydrates: 45 g | Protein: 18 g | Fat: 2 g | Fiber: 12 g | Sugar: 8 g
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