Packed with vegetables, beans and spices, this zesty, healthy vegetarian chili recipe is loaded with protein from textured vegetable protein, also known as TVP. Feel free to use your favorite vegetables, such as peas, carrots or mushrooms. Using whole-grain bulgur adds fiber and helps bulk up portion size, making this vegetarian chili hearty and satisfying. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
TVP, or textured vegetable protein, is made from defatted soy flour. Its crumbly, chewy texture and mild flavor make it a perfect meat substitute for vegetarians. Look for TVP with whole grains in natural-foods stores or in the natural-foods aisle of well-stocked supermarkets.
2 starch, 1 1/2 vegetable, 2 lean meat, 1 1/2 fat