Vegan Multi-bean chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beans, white, 15 oz can (rinsed and drained)Beans, black, 15 oz can (rinsed and drained)Beans, red kidney, 15 oz can (rinsed and drained)*Extra Light Olive Oil, 1 tbsp1 Large Onion diced2 Green Peppers 2 Yellow Peppers Crushed Tomatoes, 28 oz can 3 whole tomatoes, chopped8 Cloves garlic - dicedWater, tap, 3 cup
Heat oil in Dutch oven over med heat. Add onion and cook, stirring until just beginning to soften (2-3 min). Reduce heat to med-low and cook, stirring often, until ver soft and just beginning to brown (3-4 min). Add garlic to taste and cook (note, you can also add chili powder, cumin and chipotle at this point, but they are too hot for me) stirring constantly, until fragrant (30 seconds - 1 min). Stir in canned and fresh tomatoes, beans and water. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10-15 minutes.
This can be refridgerated for up to three days or frozen for up to two months.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEROO.
This can be refridgerated for up to three days or frozen for up to two months.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUEROO.
Nutritional Info Amount Per Serving
- Calories: 256.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 324.7 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 12.0 g
- Protein: 13.6 g
Member Reviews
-
ANTIOCHIA
I added chili powder and a can of green chilis. I used garbanzos, and kidney beans (plus dry lentils). I heated everything up on the stove with the two cans of beans and I added about a cup of dry lentils. When the lentils were done, I transferred everything to the slow cooker to keep warm. - 10/29/15