Vegan 3-Bean Chili with Tahini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 15-oz cans Eden Organics pinto beans, undrained1 15-oz can Eden Organics black beans, undrained1 15-oz can Eden Organics garbanzo beans, undrained1 28-oz can crushed tomatoes1/2 cup raw cashew nuts unsalted 1 pkg chili seasoning mix (30 cal per serving)1 large zucchini, grated or chopped1 large onion, chopped1 medium green bell pepper3 large cloves garlic, minced1 tablespoon extra virgin olive oil1-2 cups water2 tablespoons tahini (optional)1 teaspoon Bragg's Liquid Aminos
Makes about 12 servings, 1-1/2 cup each
(I make this in a large slow cooker, but you can saute the fresh vegetables and assemble with other ingredients and simmer for at least one hour in a big pot on the stove.)
Here's how I do it in the slow cooker:
Empty all canned goods into slow cooker, cover and set on high. Saute raw veggies in olive oil (prefer my large cast iron skillet) for about 5 minutes and add to slow cooker. Add contents of seasoning packet and stir. Add 1/2 cup water. Set slow cooker to 6 hours on High.
About 20 minutes before serving, take tahini and stir into 1/2 cup water and add to chili, stirring well. Simmer and stir. This will thicken contents. If you want it thinner, add another 1/2 to 1 cup of water. You can also use vegetable broth rather than water in this chili, especially to thin when reheating leftovers. Add salt and pepper to taste, or another teaspoon or two of Bragg's Liquid Aminos.
Number of Servings: 12
Recipe submitted by SparkPeople user SUNNYH99.
(I make this in a large slow cooker, but you can saute the fresh vegetables and assemble with other ingredients and simmer for at least one hour in a big pot on the stove.)
Here's how I do it in the slow cooker:
Empty all canned goods into slow cooker, cover and set on high. Saute raw veggies in olive oil (prefer my large cast iron skillet) for about 5 minutes and add to slow cooker. Add contents of seasoning packet and stir. Add 1/2 cup water. Set slow cooker to 6 hours on High.
About 20 minutes before serving, take tahini and stir into 1/2 cup water and add to chili, stirring well. Simmer and stir. This will thicken contents. If you want it thinner, add another 1/2 to 1 cup of water. You can also use vegetable broth rather than water in this chili, especially to thin when reheating leftovers. Add salt and pepper to taste, or another teaspoon or two of Bragg's Liquid Aminos.
Number of Servings: 12
Recipe submitted by SparkPeople user SUNNYH99.
Nutritional Info Amount Per Serving
- Calories: 255.6
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 313.5 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 6.7 g
- Protein: 10.0 g
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