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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.4 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 9.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Vegan Tri-Bean Chili calories by ingredient
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Vegan Tri-Bean Chili

Submitted by: JO_JO_BA

Introduction

This kind of chili needs no meat of any kind. Many variations are possible, this is my preference. The molasses gives this chili a somewhat sweet, earthy and “Louisiana” flavour. Makes about 12 one-cup servings. This kind of chili needs no meat of any kind. Many variations are possible, this is my preference. The molasses gives this chili a somewhat sweet, earthy and “Louisiana” flavour. Makes about 12 one-cup servings.
Number of Servings: 12

Ingredients

    1 6 oz can tomato paste
    1 cup diced tomatoes
    2 fresh jalapeños, diced
    1 cubanelle pepper, chopped
    1 red bell pepper, chopped
    2 medium white onions, chopped
    4 cloves of garlic, minced
    2 tbsp chili powder
    2 tsp oregano
    2 15 oz cans dark red kidney beans, drained and rinsed
    1 15 oz can black beans, drained and rinsed
    1 15 oz can navy beans, drained and rinsed
    2 cups corn kernels (fresh or frozen)
    3 tbsp molasses

Directions

In a large pot, ¼ cup of water.
When the water starts sizzling, add the onions and garlic. Stir until the onions are soft.
Add the jalapenos and cubanelle and fry for a few more seconds.
Add the tomato paste and tomatoes, followed by the chili powder, and oregano. Stir a few times then let boil and simmer.
Add the beans, corn and molasses.
Let the pot simmer, covered, for at least 40 minutes - longer will distribute the flavor better.
If the chili is too thick, add a little water; if it's too thin, uncover the pot.
Add the bell peppers, stir, and simmer for a minute or two before serving (peppers should stay crunchy).

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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