Vegan Chili

Name: Vegan Chili Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Beans black 2 cup; Chickpeas (garbanzo beans) 2 cup; Beans pinto 2 cup; Tomato Sauce 2 cup; Canned Tomatoes 2 cup; Tomatoes red ripe canned with green chilies 2 cup; Yellow Sweet Corn Canned 2 cup; Chili powder 1 tbsp; Cumin powder .75 tbsp; 1 onion - 4 cloves garlic; 2tbsp olive oil; zucchini diced

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

Beans, black, 2 cup Chickpeas (garbanzo beans), 2 cup Beans, pinto, 2 cup Tomato Sauce, 2 cup Canned Tomatoes, 2 cup Tomatoes, red, ripe, canned, with green chilies, 2 cup Yellow Sweet Corn, Canned, 2 cup Chili powder, 1 tbsp Cumin powder, .75 tbsp 1 onion - 4 cloves garlic2tbsp olive oilzucchini diced

Directions

In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, chickpeas, corn and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

Serving Size: makes 8 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DDSPRNCS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 394.7
Total Fat: 6.2 g
Cholesterol: 0.0 mg
Sodium: 1,362.0 mg
Total Carbs: 72.5 g
Dietary Fiber: 17.7 g
Protein: 18.1 g

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