Wheat-Based Protein | Vegan | Soy-Free
When your day’s been long but your standards are still high, this cozy, protein-packed chili has your back. Made with real, whole ingredients—including refried pinto beans, veggies, and a flavorful blend of spices—plus plant-based wheat protein shreds for that “mmm, what is this?” texture. Just add water and simmer. Ten minutes later, you’ve got dinner.
Each pouch makes 2 generous or 4 smaller servings. Want to stretch it further? Toss in a can of beans, sautéed onions, corn, or whatever’s hanging out in your fridge. Pile it on a baked potato, wrap it into tacos, or make a haystack (Midwestern taco salad, but make it plant-based chic).
No soy. No meat. No nonsense. Just real, good food that hits the spot.
Also check our Wheat-Free version
IngredientsOG Refried pinto beans, vege shreds (textured wheat protein, caramel coloring), tomato powder, onion flakes, smoked paprika, dried red bell pepper, dried green bell pepper, tomato flakes, sucanat, onion granules, cumin, salt, garlic granules, lemon juice powder, oregano, cayenne pepper
How to prepareUsing a 2-qt pot, bring 5 cups of water to a boil. Add 2 Tbs of olive oil (optional).
Mix contents of pouch into boiling water, then lower heat and simmer soup for 10 minutes, stirring occasionally.
Turn off heat and allow Chili to rest for another 10 minutes before serving.
Serving suggestion: Add a 15 oz can of drained beans (Kidney, Black, or other) at the end of the cooking time.