Vegan chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cups Dry TVP2 tsp Broth Base Vegan - beef flavored 1.5 cups Water3 cups ground Carrots2 tbsp Vegetable Oil 2 cups diced Onion2 cloves Garlic, minced2 cans Tomatoes 1 can Beans, black 1 can Beans, pinto 1 can Beans, red kidney 1 can Tomato Paste 1 Jalepeno Pepper4 tbsp Chili powder 1 tsp Cumin seed 1/4 tsp Cayenne Pepper1 tsp Red Chili Pepper Flakes1 tbsp Cinnamon, ground 1 tbsp Cocoa, dry powder, unsweetened 4 Bay Leaves
1. Crumble broth cube in tvp in a bowl. Pour boiling water over tvp and stir to moisten. Set aside.
2. Heat oil in large pot. Add onions and sautée until translucent and beginning to brown. Stir in tvp, carrots and minced garlic. Cook 3 minutes. Stir often. Add spices stirring to combine. Cook another 3 minutes.
3. Add tomatoes, beans and bay leaves. Bring to a boil. Simmer 30 - 40 minutes. Stir in tomato paste and 1 can water. Simmer an additional 30 minutes.
Makes 12 1 cup servings
Serving Size: Makes 12 - 1 cup servings
2. Heat oil in large pot. Add onions and sautée until translucent and beginning to brown. Stir in tvp, carrots and minced garlic. Cook 3 minutes. Stir often. Add spices stirring to combine. Cook another 3 minutes.
3. Add tomatoes, beans and bay leaves. Bring to a boil. Simmer 30 - 40 minutes. Stir in tomato paste and 1 can water. Simmer an additional 30 minutes.
Makes 12 1 cup servings
Serving Size: Makes 12 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 195.6
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 353.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 11.2 g
- Protein: 13.2 g