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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 320.8
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 748.9 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 17.7 g
  • Protein: 23.4 g

View full nutritional breakdown of Melinda's Vegan Chili/Taco Soup calories by ingredient
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Melinda's Vegan Chili/Taco Soup

Submitted by: AUTUMSUN

Introduction

I love chili, and taco soups! Here I just listed the main ingredients. Please feel free to add in your own fresh veggies as desired. Enjoy :)
**Please note this recipe feeds 6-8 people.**
I love chili, and taco soups! Here I just listed the main ingredients. Please feel free to add in your own fresh veggies as desired. Enjoy :)
**Please note this recipe feeds 6-8 people.**

Number of Servings: 7

Ingredients

    *One can:
    red kidney beans (light, dark, or both)
    pinto beans (or chili beans for spicier flavor)
    black beans
    sweet whole kernel corn

    *One package of Yves meatless ground

    *One package of taco seasoning

    (Optional for non vegans - ranch powder added is delicious!)

Tips

Additional veggies can be added to make into a full fledged taco-soup. I like to keep mine more toward the chili side, and this is usually all that's in it. Feel free to play around.
Like today I just drained the juices and cooked it the same as always, but put onto flour tortillas for a burrito! Was soo good!


Directions

**The meatless ground is pre-cooked, so it only needs to be heated with the canned goods. So I normally open all my cans and packaging before I even turn on the stove.**

Pour all can goods, seasonings, meatless ground into stock pot.
Once its all mixed together turn stove to medium high to bring to a boil.
Once boiling, turn down to low and let simmer for about 10-15 minutes.
Then turn off, let cool for a few minutes and serve.

Serving Size: makes 6-8 1.5 cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user AUTUMSUN.






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