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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 287.5 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.6 g

View full nutritional breakdown of Vegan two-bean chili calories by ingredient
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Vegan two-bean chili

Submitted by: FRENCHIFAL

Introduction

Natural textured vegetarian protein added fools even the most picky eaters into thinking this chili has meat in it! Natural textured vegetarian protein added fools even the most picky eaters into thinking this chili has meat in it!
Number of Servings: 12

Ingredients

    1 cup dry dark kidney beans
    1 cup dry small red beans
    1 cup natural textured vegetarian protein

    2 14-oz cans petite diced tomatoes
    1/2 white onion, finely chopped
    1 green bell pepper, finely chopped
    1 red bell pepper, finely chopped

    3-4 T chili powder
    2 T cumin
    1 T garlic powder
    Optional: crushed red pepper flakes to taste
    Salt and pepper to taste

Tips

Freezes very well! Since no veggie stock is used, may taste a little bland to some people...add extra parsley and spices to avoid extra salt!


Directions

1. Soak beans overnight.

2. Drain and rinse beans, return to soup pan, cover with water, and bring to a boil. Boil for a couple of minutes, then cover and reduce to a simmer.

3. Simmer for about 20 minutes, then add the natural textured protein and tomatoes and onions. Simmer another 20-30 minutes, until beans begin to soften.

4. Add peppers, onions, and spices. Simmer for about 15 minutes.

Serving Size: Makes 12 servings of about 1 cup each






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