Spicy Vegetarian Chili
Bariatric Recipes
April 24th, 2018
Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!
Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 tbsp. extra-virgin olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 large butternut squash, diced
- 1 lb. textured vegetable protein (or medium-firm tofu)
- 3 c. water
- 20 oz. low-sodium petite diced tomatoes
- 10 oz. black beans, drained and rinsed
- 10 oz. light red kidney beans, drained and rinsed
- 10 oz. dark red kidney beans, drained and rinsed
- 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
- 2 tbsp. chili powder
- ½ tbsp. ground chipotle powder
- 2 tsp. lime juice
- Salt & pepper, to taste
Directions:
- Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
- Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
- Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
- When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.
TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!
Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein
Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins