Recipe suggestion:

Chili stew with Textured Insect Protein (TIP)

This popular meal choice prepared with Textured Insect Protein offers a creative twist for those seeking something new, aiming to reduce traditional meat consumption, or contributing to a greener planet — all while still satisfying cravings for rich flavors.
A next-generation chili stew is:

• Traditional meat-free
• Planet-friendly
• Rich in flavour

1.To hydrate the textured insect protein, pour 85-95°C water over the textured protein in a container in a ratio of 1:2.2 (100 g textured insect protein to 220 g water). Leave it to hydrate for 15 minutes, then mix thoroughly and leave it to hydrate again for another 15 minutes. Drain excess water through a strainer if necessary.
2. For the stew, peel the garlic and red onion, and clean the celery stalk. Chop these ingredients into small cubes. Pour canola oil into a heated pan and add the chopped vegetables. Cook over medium-high heat until they are nicely browned.
3. Add the hydrated proteins. Cook until the water evaporates and the mixture browns. Season with salt, pepper, and add chipotle paste. Fry briefly and then pour in crushed tomatoes along with sugar, smoked paprika, and cumin.
4. Simmer until the stew thickens. Reduce the heat and add dark chocolate. Stir until the chocolate melts.
5. Serve the stew in a bowl, garnished with feta cheese, avocado, canned corn, and chili peppers. Squeeze lime juice over the top.


To prepare hydrated textured insect protein:

Dry textured insect protein (TIP)

Water (85-95°C temperature)

1 part


2.2 parts

To prepare chili stew:

Hydrated textured insect protein



Mashed canned tomatoes



Red onions



Dark chocolate


Chipotle paste

Spices: smoked paprika, cumin, black pepper, cinnamon, garlic







Rapseed oil

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