I Can't Believe It's Vegan Chili
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 191.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 525.8 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 12.7 g
- Protein: 11.4 g
View full nutritional breakdown of I Can't Believe It's Vegan Chili calories by ingredient
Introduction
Tomatoes form the base, 4 beans and lentils make this hearty. Meat and dairy products can be added, but are not necessary. Makes 16 hearty servings that each have 50% of your daily fiber intake. Tomatoes form the base, 4 beans and lentils make this hearty. Meat and dairy products can be added, but are not necessary. Makes 16 hearty servings that each have 50% of your daily fiber intake.Number of Servings: 16
Ingredients
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2 cups Kidney Beans
4 cups Red Beans
2 cups Black Beans
2 cups Great Northern Beans
1 28-oz can stewed tomatoes
4 cups diced tomatoes
2 jalapeno peppers, diced
2 Tbsp Chili Powder
2 Green Bell Peppers, diced
1 Red Bell Pepper, diced
1 large Yellow Onion, corsely diced
1 cup Lentils
Directions
Prepare all beans according to package directions, soaking overnight, but do not fully cook.
Add tomatoes, chili powder, jalapenos, and beans to crock pot. Place on low heat for 6 to 8 hours, until beans are cooked and flavors have blended.
Add remaining peppers, onion, and lentils. Increase heat to high, and cook for 1 hour. Chili is done when the lentils are soft, but still retain their shape.
Makes approximately 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user UOFIGIRL.
Add tomatoes, chili powder, jalapenos, and beans to crock pot. Place on low heat for 6 to 8 hours, until beans are cooked and flavors have blended.
Add remaining peppers, onion, and lentils. Increase heat to high, and cook for 1 hour. Chili is done when the lentils are soft, but still retain their shape.
Makes approximately 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user UOFIGIRL.
Member Ratings For This Recipe
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KALEEENA
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ATRYEU
I do something similar as well but I use Kidney, Lima, Black, White and Garbanzo beans usually along with our home canned tomatoes. I like to add in some chopped onion and minced garlic and use a veggie or beef stock for a base. I never thought of bell peppers though, I'll try them next time :) - 4/20/12
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BORIKKIN
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ANGELIC52
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DOLLIE6
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AMANDAJEAN1