Chipotle Chili

Ingredients

olive oil

1 tbsp

onion diced

1

poblano pepper diced, seeds and top removed

1

textured vegetable protein

1/2 cup

vegetable broth

1/2 cup

garlic powder

1 tsp

chili powder

2 tbsp

cumin

1 tsp

kidney beans canned, drained and rinsed

2 cans

fire-roasted tomatoes canned

1 can

chipotle peppers in adobo

2

lime juiced

1/2

cilantro minced

2 tbsp

salt

to taste

black pepper

to taste

Method

1. 01Heat oil in a large heavy-based saucepan or Dutch oven over medium heat. Add onion and poblano, cook until lightly charred, about 5 minutes.5 min
2. 02Soak textured vegetable protein in vegetable broth for 5-10 minutes to hydrate.7 min
3. 03Add garlic powder, chili powder, and cumin to the veggies, cook for 10-20 seconds to bloom the spices.
4. 04Add kidney beans, fire-roasted tomatoes, chipotle peppers, and hydrated TVP to the pot. Stir well, cover, bring to a boil, then reduce to a simmer.1 min
5. 05Simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasonings.12 min
6. 06Stir in lime juice and cilantro. Serve.