Vegan Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Dried pinto beans, 2 cupsDried garbanzo beans, .5 cupDried red kidney beans, .5 cupDried navy beans, .5 cupDried lima beans, .5 cupBob's Red Mill TVP, 1 cupYellow Sweet Corn, Canned, 1 canOlive Oil, 2 tbspRoasted Garlic, 6 clovesOnions, raw, 1 cup, choppedChili powder, 6 tbspGround Cumin, 2 tbspSea Salt (to taste)Stewed Tomatoes, 2 28 oz. cansTomato Paste, 1 can (6 oz)
Wash beans and soak overnight (8 hours or more) in refrigerator. Place all ingredients except tomatoes and tomato paste in pressure cooker, add enough water to cover all ingredients and have an extra inch of water on top, bring to pressure, and cook for 50-60 minutes. It will take much longer to cook if beans are not pre-soaked.
De-pressurize, remove lid, add tomatoes and tomato paste, bring to boil, salt to taste, serve.
Serving Size: Makes 15 servings, small bowls
Number of Servings: 15
Recipe submitted by SparkPeople user CTVEG17.
De-pressurize, remove lid, add tomatoes and tomato paste, bring to boil, salt to taste, serve.
Serving Size: Makes 15 servings, small bowls
Number of Servings: 15
Recipe submitted by SparkPeople user CTVEG17.
Nutritional Info Amount Per Serving
- Calories: 155.4
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 483.8 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.4 g
- Protein: 8.8 g
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