• Felicia Newell, RD(c), BScAHN, MScAHN(c)

Hearty Vegetarian Chili

Dietitian St. John's | Sports Nutritionist St. John's | Weight Loss St. John's | Newfoundland | New Years Resolutions | Weight Loss | Sports Nutritionist St. John's | List of Foods with High Protein | High Protein Foods | High Fiber Foods | Sports Nutrition | Vegetarian Chili

This is a hearty and delicious chili that even meat-eaters love!

Including more vegetarian meals into your diet provides good quality protein, higher fibre content, and lower in calories and saturated fat than chili made with ground beef.

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is quick to cook, with a protein content far greater than that which comes from meat. It also has a very similar texture to ground meat.

Serves: 8


- 1 2/3 cup Vegetable broth, no salt added

- 1 1/3 cup Textured vegetable protein (TVP) (e.g. Bob's Red Mill TVP)

- 1 tbsp Oil of choice

- 3 cups Vegetables (e.g. Peppers, onion, zucchini, celery, etc.)

- 1 cup Corn, canned, salt-free

- 2 tsp Crushed garlic

- 3 tbsp Chili powder

- 1 ½ tsp Cumin

- 1 can Diced tomatoes, no salt added (796 mL)

- 1 can Tomato sauce, no salt added (398 mL)