Vegetarian Chili with TVP and Quinoa

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 722.9 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 10.6 g
  • Protein: 11.6 g

View full nutritional breakdown of Vegetarian Chili with TVP and Quinoa calories by ingredient
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Number of Servings: 16


    Beans, black, 4 cup (remove)
    Beans, red kidney, 4 cup (remove)
    Olive Oil, 2 tbsp
    Onions, raw, 3 medium
    3 Chipotle Peppers in 2Tbsp Adobo Sauce
    Diced Tomatoes, 70 oz.
    Garlic, 5 cloves
    McCormick ground cumin, to taste
    Cinnamon, ground, 1 tbsp
    Salt - Table - 2 tsp
    Chili powder, to taste
    Texturized Vegetable protein- dry, 1 cup
    Quinoa, 0.5 cup


If you are not a fan of spicy, you might want to add one chipotle pepper initially and then add the rest if needed as you taste test it. It can get pretty spicy!


Cook chopped onion in olive oil until softened. Add garlic and cook for 1 minute. Add seasonings to coat onions and garlic until fragrant. Add tomatoes and chopped chipotles (deseeded) and stir, deglazing the bottom of the pan. Add beans, TVP and Quinoa. Let cook on medium heat for 10 minutes. Taste and add spices as needed. Let simmer for 10-15 more minutes and then serve.

Serving Size: Makes 16 one cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user LILLAPLUM.

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