Dinner · American
Soy mince and kidney bean chili
A thick chili of soy mince, kidney beans, tomatoes and peppers.
- Serves
- 3
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 bowls- 150 g textured vegetable protein, dry
- 400 g kidney beans, canned, drained
- 400 g canned diced tomatoes
- 150 g onion, diced
- 150 g green bell pepper, diced
- 2 garlic cloves, minced
- 500 ml vegetable broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp olive oil
- 1/2 tsp salt
Method
Heat the oil in a pot over medium heat and cook the onion and pepper for 5 minutes.
Add the garlic, chili powder and cumin and cook for 1 minute.
Stir in the soy mince, beans, tomatoes, broth and salt. Bring to a boil.
Simmer for 18 minutes, stirring now and then, until thick. Keeps 4 days in the fridge and freezes well.