Potassium-Rich Vegan Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 can of black beans1 can of pinto beans1 can of kidney beans1 can of garbanzo beans1 cup dried lentils(You can use 4 or 5 cans of beans - the above are some I like to use)large can of cut tomatoes OR chopped fresh tomatoes - 5, 6, or more to taste1 bag of frozen corn (16 oz)approx. 1 1/2 cups of TVP (textured vegetable protien)2 med. sized onions, chopped3 orange sweet potatoes (the variety I used are called garnet yams)2 med. Carrotscut in fairly small pieces - quarter-sizedolive oil/soy butter combination8 - 12 garlic cloves, minceda few chilis (or chili powder)seasoning saltcumintumericpaprikablack pepper
1. Saute the onions and minced garlic in the olive oil/soy butter until tender (I add some turmeric here so that the beans are very yellow)
2. Add the sweet potatoes
3. Add the beans (If you want to reduce the sodium be sure to rinse the beans - you will probably need to add water if you don't dump the entire contents of a can in the chili)
4. Add the corn
5. Add the tomatoes
6. Add the Textured Vegetable Protein (add slowly while stirring, and stop when you like the
consistency)
7. Add spices to taste (Lots of seasoning salt - I use simply organic,
but Lawry's will work just fine. (I SOMETIMES ADD THESE SPICES IN AS
I'M MIXING EVERYTHING TOGETHER)
It's nice with sour cream and cheese on top.
Number of Servings: 16
Recipe submitted by SparkPeople user TYDYDSMILE.
2. Add the sweet potatoes
3. Add the beans (If you want to reduce the sodium be sure to rinse the beans - you will probably need to add water if you don't dump the entire contents of a can in the chili)
4. Add the corn
5. Add the tomatoes
6. Add the Textured Vegetable Protein (add slowly while stirring, and stop when you like the
consistency)
7. Add spices to taste (Lots of seasoning salt - I use simply organic,
but Lawry's will work just fine. (I SOMETIMES ADD THESE SPICES IN AS
I'M MIXING EVERYTHING TOGETHER)
It's nice with sour cream and cheese on top.
Number of Servings: 16
Recipe submitted by SparkPeople user TYDYDSMILE.
Nutritional Info Amount Per Serving
- Calories: 224.9
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 600.7 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 11.6 g
- Protein: 13.0 g
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