Meatless Beet & Corn Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 10.2 g
  • Cholesterol: 3.5 mg
  • Sodium: 870.5 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 10.8 g
  • Protein: 18.1 g

View full nutritional breakdown of Meatless Beet & Corn Chili calories by ingredient
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An experiment with beets and textured soy flour in chili form. Its high-fiber & high protein! An experiment with beets and textured soy flour in chili form. Its high-fiber & high protein!
Number of Servings: 6


    1 can chili beans in chili gravy
    10.5 oz can hot dog chili sauce (I used great value brand)
    2 cups dry textured soy flour (a/k/a TVP or textured vegetable protein)
    4 cups of water
    1 1/4 cups diced fresh beets
    4 cups beet greens cut into approximately 1" pieces
    2 cups frozen sweet corn kernels
    8 oz can of tomato sauce
    chili powder, crushed red pepper, Mrs. Dash Extra Spicy seasoning, Mrs. Dash Southwest Chipotle seasoning & other seasonings as desired


*note: I did not remove the stems from the greens, but wish I had once I was eating it. I suggest removing the stems or it'll be fibrous.
Please feel free to comment or suggest how to improve my experiment. Thanks!


Set the water to boil in a large pot, add seasonings to the water as desired. Meanwhile, dice beats and greens, separately. Stir the TVP into the boiling water, cover, and let stand for 15 minutes. You may leave it on the burner if you like, just turn it off first! Place the diced beets in a small, microwaveable container with about a teaspoon of water, cover and microwave for about 3 minutes, stirring halfway through. In a large, nonstick skillet add the oil and greens and saute over medium heat. Cook for about 5 minutes, stirring occasionally, until cooked. Mix all ingredients together with seasonings until evenly combined. Mine was spicy and good!

Serving Size: makes 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CRAZY_KAT_1984.

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