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–+ servings

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!
Couverts4
Preparation 15 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

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 & 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.

Nutrition values

Calories: 280 kcal | Carbohydrates: 45 g | Protein: 18 g | Fat: 2 g | Sugar: 8 g
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Course; Chili / Main Course
Diets; Vegetarian