Vegan Chili

Name: Vegan Chili Recipe
Yield: 12
Ingredients: 2 tbsp olive oil; 1 medium onion finely chopped; 3 large cloves garlic minced; 3-4 small celery stalks finely chopped; 2 large sweet peppers (red yellow or orange) diced; 3 small-medium carrots diced; 2 cups tomato puree; 6 cups cooked kidney beans; 4 tbsp chili powder; 1 tbsp ground cumin; 1 tsp paprika; 1/2 tsp crushed red pepper (or to taste); 1 tsp dried cilantro; 1 tsp salt (add more to taste if desired)

Number of Servings: 12

Ingredients

2 tbsp olive oil1 medium onion, finely chopped3 large cloves garlic, minced3-4 small celery stalks, finely chopped2 large sweet peppers (red, yellow, or orange), diced3 small-medium carrots, diced2 cups tomato puree6 cups cooked kidney beans4 tbsp chili powder1 tbsp ground cumin1 tsp paprika1/2 tsp crushed red pepper (or to taste)1 tsp dried cilantro1 tsp salt (add more to taste if desired)

Directions

Add olive oil and onion to soup pot. Saute on low until the onions are soft and golden. Add a little water if needed to prevent sticking. Add garlic and stir until it becomes aromatic. Add other vegetables and 2 cups of water. Add spices and simmer until vegetables are tender. Add tomato puree and beans. Bring to a simmer and cook for about 20 minutes to allow flavors to meld.

Number of Servings: 12

Recipe submitted by SparkPeople user FOXSUMMER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 171.7
Total Fat: 3.5 g
Cholesterol: 0.0 mg
Sodium: 837.2 mg
Total Carbs: 29.0 g
Dietary Fiber: 11.0 g
Protein: 8.3 g

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