High-Protein Vegetarian Meat and Bean Chili Recipe

This High-Protein Vegetarian Meat and Bean Chili is a protein-rich dish that offers the hearty flavors and textures of traditional chili without any meat. Using vegetarian meat substitutes and a variety of beans, this recipe is not only delicious but also very filling and nutritious. It's perfect for a cozy dinner on a chilly evening or as a healthy meal prep option for the week.

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

• Calories: 350 per serving

• Protein: 50 per serving

Ingredients

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 jalapeño, finely chopped (optional)

• 1 pack (200 g) vegetarian meat (such as Beyond Meat or similar)

• 2 cans (400 g each) diced tomatoes

• 1 can (400 g) black beans, drained and rinsed

• 1 can (400 g) kidney beans, drained and rinsed

• 1 can (400 g) chickpeas, drained and rinsed

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Fresh cilantro and avocado for garnish

Instructions

1. Heat the Oil: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent.

2. Add Garlic and Peppers: Stir in the garlic, red bell pepper, green bell pepper, and jalapeño. Cook until they start to soften.

3. Cook Vegetarian Meat: Add the vegetarian meat to the pot and cook according to package instructions until it starts to brown slightly.

4. Add Tomatoes and Beans: Pour in the diced tomatoes along with their juice and all the beans (black beans, kidney beans, chickpeas). Stir well to combine.

5. Season the Chili: Add the chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Let the chili simmer on low heat for about 20 minutes, stirring occasionally.

6. Serve: Garnish with fresh cilantro and slices of avocado. Serve hot.

Notes

• You can adjust the heat level by increasing or reducing the amount of jalapeño pepper or chili powder.

• This chili stores well and tastes even better the next day as the flavors meld together.