Ingredients Serves 12: 1 cup servings
Use bold sodium-free seasonings like black pepper, cumin, chili powder, or a dash of cayenne pepper to kick this chili up a notch!
Ingredients:
- 1 cup textured vegetable protein (TVP), rehydrated with 1 cup boiling water
- Canola oil cooking spray
- 1 cup diced yellow onion
- ½ cup diced celery stalks
- ½ cup diced red bell pepper
- 1 small jalapeño, finely diced (optional)
- 2 tablespoons minced fresh garlic
- 1 to 2 tablespoons of your choice of sodium-free seasonings
- 15-ounce can no-salt-added diced tomatoes in juice
- 15-ounce can no-salt-added tomato sauce or no-salt-added tomato purée
- Two (2) 15-ounce cans no-salt-added beans of your choice (black, kidney, or pinto), drained and rinsed
- 1 medium zucchini, sliced
- 2 to 4 cups no-salt-added vegetable broth
- 1 lime
Preparation:
- Prepare the TVP, or alternative no-salt-added plant-based protein, according to package directions, yielding about 2 cups. This may be done ahead of time.
- Lightly mist a large stock pot with canola oil cooking spray and preheat over medium heat.
- Add onion, celery, red bell pepper, and garlic to the stockpot. Cook until just lightly browned, about 3 to 5 minutes.
- Add rehydrated TVP to pan and season with 1 tablespoon of seasoning. Continue to cook on medium heat until seasonings are well incorporated, about 3 to 5 minutes.
- Stir in diced tomatoes, tomato sauce or purée, beans, zucchini, and up to 4 cups of vegetable broth. Taste and add in more seasoning 1 teaspoon at a time, until desired flavor is met. Lower heat to medium-low and let simmer, about 20 minutes.
- Squeeze in a little fresh lime juice just before serving.
