Batch cook · One session, many meals

Big-Batch Weeknight Chili

Name: Big-Batch Weeknight Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 3 cups dry TVP; 1 tbsp olive oil; 2 onions, diced; 2 bell peppers, diced; 5 cloves garlic, minced; ¼ cup chili powder, cumin, smoked paprika, oregano; 1 can (28 oz) crushed tomatoes; 3 cups vegetable broth; 2 tsp maple syrup, balances the acid; 1 tsp salt; 2 cans black beans, drained; 2 cups frozen corn; 1 lime, juiced, to finish

A deep, smoky pot of chili that gets better every day it sits in the fridge. It's cheap and thick and freezes beautifully, and each bowl has about 25 grams of protein. Load it up with toppings so it feels different every night.

Kid-friendly · how to serve it to kids

Hands-on: 20 min
Hands-off: 35 min
Total: 55 min
Dishes: 1

25gprotein305cal45gcarbs4gfatper serving · $1.69

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Ingredients

Servings

Your protein

TVP (dry)

3 cups dry · as written

25 g protein · 305 cal

per serving

Use two, like half tofu and half chickpeas, or finish a package and make up the rest.

Prep: Rehydrate with an equal volume of boiling broth for 5 minutes. For a breakfast scramble, add a pinch of turmeric and black salt (kala namak) for an eggy flavor.

How to cook TVP perfectlyMasterclass →

Base

Seasoning

Sauce

Beans and corn

To serve

Method

1
Heat the oil in your biggest pot over medium-high. Cook the onion and pepper until soft.
2
Add the garlic and spices and stir for 1 minute until fragrant.
3
Add the TVP, tomatoes, broth, beans, corn, maple and salt. Bring to a boil.
4
Lower the heat and simmer, stirring now and then, until thick.
5
Finish with lime. Taste and add more salt or chili until it tastes right to you.

Storage

Fridge 5 days. Freeze flat in quart bags for up to 4 months. They thaw in 10 minutes in a bowl of warm water.

Good to know

Using Impossible or Beyond? Brown it first, then add it back for only the last 10 minutes of the simmer.
Top with avocado, soy yogurt, green onion or crushed tortilla chips.

For little ones

Feeding kids plant-based

Make it a chili bar. Cheese, crushed tortilla chips and avocado on top.

Their portion: about half your servingabout 170 cal · 14 g protein of their 19 g a day

Nutrition

per serving

Calories: 305
Protein: 25g
Carbs: 45g
Fat: 4g
Fiber: 15g
Sodium: 880mg

Contains soyGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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Big-Batch Weeknight Chili

Method

For little ones

Nutrition

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