Latest recipes

Spicy Vegetarian Chili

Spicy Vegetarian Chili

Wash the beans well and soak them overnight in cool water, covering the beans by 2–3 inches. The next day, drain and rinse the beans well.

In a large stockpot, cover the beans with cold water by 2 inches. Bring to a boil, then cover and reduce heat to medium low and simmer uncovered until beans are tender, about 1 to 1½ hours, being careful not to overcook. Stir occasionally while cooking. Once cooked, drain and rinse well and return to the original pot.

Once the beans are done, heat the olive oil in a large 4-quart heavy saucepan over medium heat. Add the onions with ¼ teaspoon of salt and sauté. Once the onions start to turn translucent, about 3 minutes, add the bell peppers, jalapeños, and garlic. Sauté until slightly soft, about 3 more minutes.

Then add chili powder, cumin, and diced tomatoes and stir. Then add the beans and broth and bring to a simmer. Cover, reduce the heat to medium-low and simmer until the chili is thick, about 1 hour.

Serve hot garnished with sour cream and cilantro.


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins


Spicy Vegetarian Chili

Do you enjoy vegetarian meals but worry about getting enough protein? This spicy chili is a hearty meal packed with flavor and protein! Give it a try for a delicious Meatless Monday meal or any day!

Serving Size: 1 cup
Number of Servings: 10
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 large butternut squash, diced
  • 1 lb. textured vegetable protein (or medium-firm tofu)
  • 3 c. water
  • 20 oz. low-sodium petite diced tomatoes
  • 10 oz. black beans, drained and rinsed
  • 10 oz. light red kidney beans, drained and rinsed
  • 10 oz. dark red kidney beans, drained and rinsed
  • 1 jalapeno pepper, diced with seeds (optional, omit seeds to reduce spiciness)
  • 2 tbsp. chili powder
  • ½ tbsp. ground chipotle powder
  • 2 tsp. lime juice
  • Salt & pepper, to taste
  1. Set a large pot over medium heat and allow it to get hot. Add olive oil and swirl around the bottom of the pot.
  2. Add onions, peppers, garlic, and squash. Drop heat to medium-low. Cover and allow to cook about 10 minutes, stirring often, until squash is softened.
  3. Add textured vegetable protein, water, tomatoes, beans, jalapeno peppers, spices, and lime juice. Mix thoroughly. Cover again and reduce heat to low. Simmer for an additional 20 minutes.
  4. When done, the mixture should have changed from a bright to a darker red. It should have some liquid but not a lot. If more liquid is desired, add it, but be sure to adjust the seasonings accordingly.

TIP: This recipe works great with any chili seasoning recipe you like. So if you have a blend you make or love from the store, feel free to use it!

Nutrition Information: (Chili with no toppings)
Serving size = 1 cup
270 calories, 2g fat, 201mg sodium, 45g carbs, 13g sugars, 17g fiber, 31g protein

Author: Nikki Massie, Bariatric Foodie
Brought to you by: Celebrate Vitamins