TVP Chilli Sin Carne

TVP Chilli Sin Carne

This high-protein chilli is one of my favourite dishes to meal prep because it takes minimal time and effort, packs so much flavour and packs over 30g of protein per serve. You can refrigerate or freeze it depending on when you want it and it's best served with rice and avocado.

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 4

Ingredients:

Chilli Sin Carne:

• 1 tbsp olive oil
• 1/2 brown onion, finely diced
• 1 – 2 cloves garlic, finely diced
• 2 x 480g cans black beans, drained and rinsed
• 1 cup TVP, soaked in hot water for 15 minutes and drained
• 2 x 400g cans finely diced tomatoes 
• 1/3 cup tomato paste
• 1/4 cup nutritional yeast
• 1/2 tbsp rice malt syrup
• 1 and 1/2 tsp ground cumin
• 1 tsp cacao powder
• 1/2 tsp ground coriander
• 1/2 – 1 tsp ground chilli
• 1/4 tsp dried oregano
• pinch of salt and pepper

Other:

• 1 cup uncooked brown rice
• 1 avocado, sliced

Garnish:

• jalapeno, sliced
• fresh coriander

 

Preparations:

1. Bring a pot of water to a boil and add the rice. Cook for 12 to 15 minutes or until tender. Drain and keep warm.


2. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 3 to 4 minutes. Add the garlic, cumin, cacao powder, coriander, chilli, oregano, salt and pepper and sauté for a further minute or until fragrant.


3. Add the nutritional yeast, tomato paste, rice malt syrup, canned tomatoes, black beans and TVP.  Cook over medium for 10 to 15 minutes, or until the mixture has thickened and remove from heat.


4. Transfer the chilli sin carne and brown rice into serving bowls and top with sliced avocado, sliced jalapeño and coriander.

Watch the video: https://www.youtube.com/embed/Cjjp5FokrEk

Source URL: https://chloeevegan.com/recipe/tvp-chilli-sin-carne/

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