Meatless Monday | Firehouse chili recipe
Cook up a pot of spicy Firehouse chili, loaded with protein and plant-strong.
Ingredients
- 1 tbsp olive oil (extra virgin)
- 2 cloves garlic large
- 1/2 onions large, any color
- 1 cup texturized vegetable protein
- 2 tbsp chili powder (10 g)
- 1/2 tsp chipotle powder (1-2 g)
- 28 ounces tomatoes crushed, canned without salt (800 g)
- 15 ounces kidney beans canned or cooked, can also use black, pinto, or cannelini beans (cooked)
- 1 bell peppers red
- 1 cup carrots diced
- 1/2 cup cashews
- 1/2 cup raisins
- 1 tsp agave syrup or maple syrup
- 1 pinch sea salt
- 3 onions (green) chopped, scallions, spring onions
Instructions
- Heat one cup of water (microwave is fine). Add the TVP and let sit while you are doing everything else.
- Prep the vegetables: Mince the garlic, slice the green onion, dice the red pepper, onion, and carrot.
- In a large skillet with a lid, heat oil and saute onion and carrot for five minutes.
- Add the garlic and cook for one minute.
- Stir in chili powder and chipotle if using and cook one more minute.
- Add rest of ingredients. Bring to a boil over high heat, then reduce heat to low and simmer, covered for 30+ minutes.
Notes
Per serving:
- 273 calories
- 7 g fat
- 0 g cholesterol
- 364 mg sodium
- 786 mg potassium
- 41 g carbohydrate
- 10 g fiber
- 18 g sugars
- 16 g protein
- 7 Weight Watchers Points Plus