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30g Protein Spicy Chili Recipe

Emily Carter
This vegan high-protein spicy chili delivers bold heat, dense texture, and serious protein without animal ingredients.It works for post-workout dinners, cold nights, and women who enjoy flavor with consequences.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 420 kcal

Ingredients
  

  • Vegan protein crumbles soy or pea protein: 300 g
  • Kidney beans cooked: 1 cup
  • Black beans cooked: 1 cup
  • Olive oil: 1 tbsp
  • Onion chopped: ¾ cup
  • Garlic minced: 1 tbsp
  • Tomato puree: 1 cup
  • Diced tomatoes: ½ cup
  • Vegetable broth: 1½ cups
  • Chili powder: 2 tsp
  • Cumin powder: 1½ tsp
  • Smoked paprika: 1 tsp
  • Cayenne pepper: ½ tsp
  • Red chili flakes: ½ tsp
  • Salt: ¾ tsp
  • Black pepper: ½ tsp

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Add onion and sauté 3 minutes until soft.
  • Stir in garlic and cook 30 seconds until aromatic.
  • Add vegan protein using 300 g, breaking gently.
  • Cook 5 minutes until lightly browned.
  • Add chili powder, cumin, paprika, cayenne, chili flakes, salt, and pepper.
  • Pour tomato puree, diced tomatoes, and vegetable broth.
  • Add kidney beans and black beans evenly.
  • Simmer uncovered 20 minutes, stirring occasionally.
  • Taste, adjust heat, and serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 420 kcal
  • Total Fat: 10 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 42 g
  • Fiber: 11 g
  • Protein: 30 g

Vitamins & Minerals (Per Serving %)

  • Vitamin B12: 40%
  • Iron: 32%
  • Zinc: 26%
  • Magnesium: 24%
  • Potassium: 28%

Additional Notes / Tips to Enhance the Flavor

Add dark chocolate for dangerous depth.
Top with vegan yogurt if heat needs diplomacy.
Let chili rest ten minutes so flavors fully commit.