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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 695.7 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 13.8 g
  • Protein: 12.2 g

View full nutritional breakdown of 3 bean vegan chili calories by ingredient
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3 bean vegan chili

Submitted by: NATMARIE2

Introduction

One of my fave things growing up on a winter day was when my mom would cook something that filled the house with great aroma and fogged up the windows, which is why I choose to cook this veg chili on cold days for the same effect, there are so many versions out there, but this one has proven to be flavourful and comforting after many test trials of different recipes. I hope you love it as much as my family and I do. One of my fave things growing up on a winter day was when my mom would cook something that filled the house with great aroma and fogged up the windows, which is why I choose to cook this veg chili on cold days for the same effect, there are so many versions out there, but this one has proven to be flavourful and comforting after many test trials of different recipes. I hope you love it as much as my family and I do.
Number of Servings: 10

Ingredients

    2 tbsp extra virgin olive oil
    2 med zucchini, grated
    2 med carrot, grated
    1 yellow bell pepper, chopped
    1 green bell pepper, chopped
    6-8 Cremini mushrooms, sliced
    2tbsp chili powder
    1tbsp crushed red chili flakes
    1/2 tbsp cumin powder
    1tsp dried cilantro
    1tbsp fresh cracked black pepper
    1tbsp dried Italian seasoning
    1tsp chipotle sauce
    1/2tsp cayenne pepper spice
    1 28 fl oz can diced tomatoes
    1 700 ml jar regular pasta sauce
    1 540 ml can black turtle beans
    1 540 ml can red kidney beans
    1 540 ml can chickpeas
    1 1/2 cups frozen whole kernel corn

Tips

I love this served over roasted sweet potatoes and quinoa, add Siracha sauce for a bit of extra spice... So yummy and satisfying.


Directions

Heat oil in large pot, add celery, carrot, zucchini, peppers, and mushrooms... Cook until tender on med high heat, Add spices and cook additional 2 minutes. Add canned tomatoes, pasta sauce and beans stir until combined, reduce heat to a simmer, cover and simmer for 45 minutes, turn off heat and add frozen corn serve once corn has defrosted and has heated through

Serving Size: 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user NATMARIE2.






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