3 bean vegan chili

Name: 3 bean vegan chili Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 2 tbsp extra virgin olive oil; 2 med zucchini grated; 2 med carrot grated; 1 yellow bell pepper chopped; 1 green bell pepper chopped; 6-8 Cremini mushrooms sliced; 2tbsp chili powder; 1tbsp crushed red chili flakes; 1/2 tbsp cumin powder; 1tsp dried cilantro; 1tbsp fresh cracked black pepper; 1tbsp dried Italian seasoning; 1tsp chipotle sauce; 1/2tsp cayenne pepper spice; 1 28 fl oz can diced tomatoes; 1 700 ml jar regular pasta sauce; 1 540 ml can black turtle beans; 1 540 ml can red kidney beans; 1 540 ml can chickpeas; 1 1/2 cups frozen whole kernel corn

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 10

Ingredients

2 tbsp extra virgin olive oil2 med zucchini, grated2 med carrot, grated1 yellow bell pepper, chopped1 green bell pepper, chopped6-8 Cremini mushrooms, sliced2tbsp chili powder1tbsp crushed red chili flakes1/2 tbsp cumin powder1tsp dried cilantro1tbsp fresh cracked black pepper1tbsp dried Italian seasoning1tsp chipotle sauce1/2tsp cayenne pepper spice1 28 fl oz can diced tomatoes1 700 ml jar regular pasta sauce1 540 ml can black turtle beans1 540 ml can red kidney beans1 540 ml can chickpeas1 1/2 cups frozen whole kernel corn

Directions

Heat oil in large pot, add celery, carrot, zucchini, peppers, and mushrooms... Cook until tender on med high heat, Add spices and cook additional 2 minutes. Add canned tomatoes, pasta sauce and beans stir until combined, reduce heat to a simmer, cover and simmer for 45 minutes, turn off heat and add frozen corn serve once corn has defrosted and has heated through

Serving Size: 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user NATMARIE2.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 264.0
Total Fat: 4.6 g
Cholesterol: 0.0 mg
Sodium: 695.7 mg
Total Carbs: 47.0 g
Dietary Fiber: 13.8 g
Protein: 12.2 g

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