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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!
Portions:
4
Preparation Time:
15
minutes
mins
Cooking Time:
10
minutes
minutes
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Equipment
large saucepan
Ingredients
▢
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
Instructions
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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Course
Chili
/
Main Dish
clue
Quick
Diets
Vegetarian