- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 255.6
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 313.5 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 6.7 g
- Protein: 10.0 g
Vegan 3-Bean Chili with TahiniSubmitted by: SUNNYH99
IntroductionA rich, thick and nutritious chili, great over brown rice and served with slices of ripe avocado and vegan sour cream. A rich, thick and nutritious chili, great over brown rice and served with slices of ripe avocado and vegan sour cream.
2 15-oz cans Eden Organics pinto beans, undrained
1 15-oz can Eden Organics black beans, undrained
1 15-oz can Eden Organics garbanzo beans, undrained
1 28-oz can crushed tomatoes
1/2 cup raw cashew nuts unsalted
1 pkg chili seasoning mix (30 cal per serving)
1 large zucchini, grated or chopped
1 large onion, chopped
1 medium green bell pepper
3 large cloves garlic, minced
1 tablespoon extra virgin olive oil
1-2 cups water
2 tablespoons tahini (optional)
1 teaspoon Bragg's Liquid Aminos
(I make this in a large slow cooker, but you can saute the fresh vegetables and assemble with other ingredients and simmer for at least one hour in a big pot on the stove.)
Here's how I do it in the slow cooker:
Empty all canned goods into slow cooker, cover and set on high. Saute raw veggies in olive oil (prefer my large cast iron skillet) for about 5 minutes and add to slow cooker. Add contents of seasoning packet and stir. Add 1/2 cup water. Set slow cooker to 6 hours on High.
About 20 minutes before serving, take tahini and stir into 1/2 cup water and add to chili, stirring well. Simmer and stir. This will thicken contents. If you want it thinner, add another 1/2 to 1 cup of water. You can also use vegetable broth rather than water in this chili, especially to thin when reheating leftovers. Add salt and pepper to taste, or another teaspoon or two of Bragg's Liquid Aminos.
Number of Servings: 12
Recipe submitted by SparkPeople user SUNNYH99.