Chili, Mild Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans sliced pear tomatoes, 28 oz each1 can diced roasted red tomatoes, 15 oz (in basil sauce)1 can tomato paste, 4 oz1 can black beans, 15 oz (remove liquid)1 can butter beans, 15 oz (remove liquid) 2 cans pinto beans,15 oz (remove liquid)1 medium sweet potato2 cups diced celery1 medium red onion3 baby sweet peppers1 tablespoon garlic3 tablespoons chili powder5 leaves basil
Add tomatoes including juice, spices, and beans without juice to a large pot on medium heat. Dice 2 cups of celery and add to chili, chop 1 organic sweet potato (including skin) into 1/2 inch cubes and add to chili, stiring well.
Spray a saute pan with vegetable oil, chop the rest of the vegetables vegetables, and cook vegetables in saute pan on low heat until onions are slightly see through and lightly brown. Add vegetables to chili and stir, then lower heat on the chili to medium low (4) ... When it comes to a slow boil, stir again and lower to simmer (2)
Cook for 1 1/2 hours or until the consistancy is the way you want it and the sweet potatoes are cooked through.
Serving Size: Makes about 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMBRYCE1.
Spray a saute pan with vegetable oil, chop the rest of the vegetables vegetables, and cook vegetables in saute pan on low heat until onions are slightly see through and lightly brown. Add vegetables to chili and stir, then lower heat on the chili to medium low (4) ... When it comes to a slow boil, stir again and lower to simmer (2)
Cook for 1 1/2 hours or until the consistancy is the way you want it and the sweet potatoes are cooked through.
Serving Size: Makes about 8, 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMBRYCE1.
Nutritional Info Amount Per Serving
- Calories: 194.3
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 650.8 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 11.4 g
- Protein: 10.2 g
Member Reviews