Soy-Stuffed Ancho Chilies


Soybeans are highly nutritious, as they’re rich in protein, as well as omega-3 and omega-6 essential fatty acids, which provide significant benefits for your cardiovascular health. You’ll love this delicious, nutritious dish.


  • 4 ancho chilies (dry)

For sauce:

  • 2 TBSP Nutrioli®
  • ¼ of an onion (diced)
  • 4 tomatoes
  • 2 cloves garlic
  • 2 tsp chicken bouillon powder

For filling:

  • 2 TBSP Nutrioli®
  • ¼ of an onion
  • 1 clove garlic (diced)
  • 1 cup textured soy protein
  • 1 carrot (diced)
  • 1 potato, peeled and sliced
  • 2 TBSP chicken bouillon powder
    Valor nutritivo por porción

  • 296 kcal
  • 16g Fats
  • 14g Proteins
  • 32g Carbohydrates


  1. Place chilies in a pot. Cover with water and heat to boiling. Let simmer until soft. Turn off heat. Remove chilies from water. Wearing gloves, make a cut in the side of each chili, remove seeds and set aside.

For sauce:

  1. Place tomatoes in a pot, cover with water and boil for 10 minutes. Remove from heat. Puree in blender with onion and two teaspoons of chicken bouillon powder. Strain mixture. Heat two tablespoons of Nutrioli® in a pan. Add sauce and cook for 5 minutes. Remove from heat and set aside.

For filling:

  1. Fill a pot with water and add soy protein. Let boil for approximately 15 minutes. Drain and remove excess water. Heat two tablespoons of Nutrioli® in a pan. Sauté onion and garlic, then add carrots, potato and soy protein. Season with remaining two teaspoons of chicken bouillon powder. Cook for 15 minutes or until vegetables are done. Fill chilies with mixture, pour hot tomato sauce on top and serve.



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