Protein Packed Chili Recipe By Tasty Food

HEARTY PROTEIN-PACKED CHILI RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine the olive oil, garlic, onion, jalapeño, red bell pepper, chili powder, cayenne, cumin, black pepper, and salt. Stir well and cook until the spices are fragrant, 3-5 minutes.
• Add the crushed tomatoes, vegetable broth, tomatoes, quinoa, black beans, kidney beans, tomato paste, and oregano and mix well. Bring to a boil, then reduce the heat to medium heat, cover, and simmer for 25-30 minutes.
• Let the chili cool for 2 minutes, then ladle into bread bowls and serve.
• Enjoy!

PROTEIN-PACKED CHILI RECIPE BY TASTY

Steps:

• In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
• Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
• Cover and reduce to a simmer for 25-30 minutes.
• Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
• Allow to cool 2 minutes. Serve topped with avocado and cilantro.
• Enjoy!

FREEZER-PREP PROTEIN PACKED CHILI RECIPE BY TASTY

Steps:

• In a large pot, heat the oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer to a slow cooker.
• Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker. Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.
• Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.
• Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat. Serve with shredded cheese, sour cream, and sliced scallions.
• Enjoy!

ANDREW'S PROTEIN-PACKED VEGAN CHILI

Steps:

• Heat olive oil in a VERY large stockpot.
• Add onion and sweat down thoroughly.
• Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
• Add spices and stir until fragrant.
• Pour in beer, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
• Add cocoa powder and stir.
• Let simmer on low heat 45 minutes.
• Add quinoa, stir and simmer 20 minutes, adding water if required.
• Add beans along with their liquid, stir and simmer at least 15 minutes before serving.

PROTEIN-PACKED QUESARITO RECIPE BY TASTY

Steps:

• Make the avocado dressing: in a blender, combine the avocado, lime juice, olive oil, garlic, pepper, salt, and water, and blend until smooth.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, 3 minutes.
• Add the garlic, tofu, paprika, cumin, and chili powder, and stir to combine. Add the soy sauce, stir, and cook for 3 minutes more, until tofu mixture is evenly heated.
• Transfer the tofu to a medium bowl and set aside.
• Add more oil to the pan if needed, then add the sweet potatoes, ½ teaspoon salt, and ½ teaspoon pepper. Stir, cover, and cook for about 5 minutes, until sweet potatoes are tender.
• Remove the sweet potato from the pan and set aside.
• Add the chickpeas, garlic powder, chili powder, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Stir and cook for about 5 minutes, until the chickpeas are crispy.
• Remove chickpeas and set aside.
• Reduce the heat to medium-low, add a tortilla to the pan and sprinkle with ½ cup cheese, then cover with another tortilla. Cook until the cheese melts, about 3 minutes, flipping once halfway through. Repeat with the remaining tortillas and cheese.
• Transfer the tortillas to plates and fill with with spinach, tofu, tomatoes, black beans, corn, sweet potatoes, and chickpeas. Drizzle with avocado dressing.
• Fold in the left and right sides of the tortillas and roll up from the bottom, tucking the bottom edges under the filling.
• Enjoy!