Soup, Vegan Chili with Tofu and Sweet Potato
- Number of Servings: 12
Ingredients
2 T Olive Oil3 Onions, roughly chopped2 Carrots, roughly chopped6 cloves Garlic, roughly chopped1 t Kosher Salt4 T Chili Powder2 T Group Cumin1 T Ground Coriander2 14.5 oz cans Hunt's Fire-Roasted Diced Tomatoes110g Pearled Barley167g Millet600g Sweet Potato, cubed to about 1/4"28oz (two blocks) firm tofu, pressed of excess moisture, cubed to about 1/4"1 bunch Scallions, sliced thinly
1. Soak beans overnight, and prepare by simmering for 45 minutes to an hour.
2. Saute onions and carrots in olive oil with salt until browning, about 20 minutes. Add garlic and saute another 5 minutes.
3. Add chili powder, cumin, and coriander and mix quickly.
4. Add 2 cups water and canned tomatoes. Mix well, scraping bottom of pan to deglaze.
5. Add 6 cups water and a third of the prepared beans, and liquify using an immersion blender.
6. Add millet and barley and simmer for 20 minutes.
7. Add sweet potato and simmer for 20 minutes.
8. Add tofu, remaining beans, and scallions.
Serving Size: Makes 12 8-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GLACIALMIKE.
2. Saute onions and carrots in olive oil with salt until browning, about 20 minutes. Add garlic and saute another 5 minutes.
3. Add chili powder, cumin, and coriander and mix quickly.
4. Add 2 cups water and canned tomatoes. Mix well, scraping bottom of pan to deglaze.
5. Add 6 cups water and a third of the prepared beans, and liquify using an immersion blender.
6. Add millet and barley and simmer for 20 minutes.
7. Add sweet potato and simmer for 20 minutes.
8. Add tofu, remaining beans, and scallions.
Serving Size: Makes 12 8-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GLACIALMIKE.
Nutritional Info Amount Per Serving
- Calories: 382.7
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 422.9 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 14.0 g
- Protein: 19.6 g
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