Pea and kidney bean chili

By the GetYourMacros team · 18 September 2026

A hearty plant-based chili using pea protein and red beans for a high-protein Mexican-style meal.

• Time 25 min
• Course One-dish meal
• Diet Vegan
• Cuisine Mexican

Ingredients (1 serving)

• 60 g Textured pea protein
• 150 g Canned red kidney beans (drained)
• 200 g Pumpkin
• 150 g Tomato passata
• 10 ml Extra virgin olive oil
• 2 Corn tortillas (50 g)
• Chili flakes to taste
• Ground cumin to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rehydrate the pea protein granules in hot vegetable broth or water for about 10 minutes, then drain well.
2. Peel the pumpkin and cut it into small, even cubes of about 1 cm.
3. Heat the extra virgin olive oil in a large non-stick pan over medium heat and sauté the pumpkin for 5 minutes.
4. Add the rehydrated pea protein and the chili flakes, browning everything for another 3-4 minutes.
5. Pour in the tomato passata, the rinsed red kidney beans, and the ground cumin.
6. Lower the heat and simmer for 10-12 minutes until the pumpkin is tender and the sauce has thickened.
7. In a separate dry pan, quickly warm the corn tortillas on both sides.
8. Serve the hot chili in a bowl accompanied by the warm tortillas.

Tips

• This chili is even better the next day: store it in the fridge and reheat it with a splash of water.
• The pea protein granules perfectly mimic the texture of minced meat while keeping the dish lean.

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