Soups
Black Bean Chili with TVP
Prep Time
15 min
Cook Time
30 min
Servings
5
Calories
240
A versatile black bean chili that can be made with TVP for extra protein. Topped with non-fat yogurt for a creamy finish.
Ingredients
1/2 cup apple juice
2 cups onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
2 teaspoons cumin
4 teaspoons chili powder
4 cups canned black beans, drained (or 2 cups beans + 2 cups rehydrated TVP)
2 cups vegetable broth
2 teaspoons honey or sugar
1/4 cup mild green chili peppers, chopped
16 oz canned plum tomatoes, chopped
1/2 cup plain non-fat yogurt for serving
Instructions
1. In a dutch oven, bring apple juice to a boil over medium-high heat.
2. Add onions and sauté 2 minutes.
3. Add celery, carrots, garlic, cumin, and chili powder. Sauté 3 minutes.
4. Add beans (or beans/TVP), honey, chilies, and tomatoes.
5. Cover and bring to a boil.
6. Reduce heat and simmer covered for 20 minutes, stirring occasionally.
7. For thicker chili, purée 1 cup and stir back in.
8. Serve with a dollop of yogurt.
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Nutrition Facts
Per Serving (5 servings)| Calories | 240 |
| Protein | 14,00 g |
| Carbohydrates | 44,00 g |
| Fat | 1,00 g |
Category
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