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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.9
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 406.6 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 13.8 g
  • Protein: 17.5 g

View full nutritional breakdown of Easy Vegan Chili calories by ingredient
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Easy Vegan Chili

Submitted by: SIDHERA

Introduction

This is an easy to make vegan chili that I put together for dinner last night This is an easy to make vegan chili that I put together for dinner last night
Number of Servings: 4

Ingredients

    Black Beans (2c. or 1 can)
    Canned Tomatoes (I used a quart jar; about 4c.)
    Yellow Sweet Corn (1c.)
    Sage, Thyme, Rosemary, and chili powder to taste
    Onions, 1 medium
    Olive Oil, 1T
    Liquid Smoke, 2t
    TVP, 0.5 cup
    Homemade Vegetable Stock (1c.)
    Garlic, 3 cloves

Directions

This makes 4 hearty dinner servings or 8 smaller lunch servings.

First, boil the stock. Add the TVP to the pot and cover to reconstitute. I make my own scrap stock, but commercial stock is fine.

Dice the onions and sautee them with 1/2t. kosher salt until semi-translucent. Mince the garlic, and add it. Finely chop the herbs (I used fresh, but dried should be fine), and add the herbs and the chili powder. Cook for about 30 more seconds (until the spices are fragrant).

Add the tomatoes. I used a quart of home-canned tomatoes which I crushed with my hands as I added them to the pan. If you buy commercially canned tomatoes, you'll want to crush or dice them before adding.

When the tomato juice starts to boil, add in the beans, corn, reconstituted TVP, and liquid smoke.

Cook until you're satisfied with the consistency (I tend to eat it as soon as everything is heated through, my SO likes his chili cooked for at least an hour), then serve.

Caveat: If you use commercial stock, you may not wish to salt the onions in the first step, since commercial stock tends to be very salty.


Number of Servings: 4

Recipe submitted by SparkPeople user SIDHERA.






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