Best Darn Vegan Chili Ever (soy free)*
* Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 145.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 212.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 9.7 g
- Protein: 7.6 g
View full nutritional breakdown of Best Darn Vegan Chili Ever (soy free)* calories by ingredient
Introduction
This is a complex, hearty chili full of different colors, textures and tastes. The spice variety means there are a lot of different mingled flavor notes adding some really nice depth. The serving size is generous, too. Great! This is a complex, hearty chili full of different colors, textures and tastes. The spice variety means there are a lot of different mingled flavor notes adding some really nice depth. The serving size is generous, too. Great!Number of Servings: 8
Ingredients
-
5 oz. bag fresh spinach
butternut squash (1 lb), peeled/cubed.
2 cans black beans - no salt (30 oz. total)
large can chopped tomatoes (28 oz total)
2 c. vegetable broth
1/4 c. dry bulgar wheat
2 Tbs chili powder
1 tsp. cumin
1 Tbs red wine vinegar
1 Tbs. crushed oregano
1 Tbs. fresh ground pepper
1/4 - 1/2 tsp ground cayenne
dash of cinnamon
sea salt or kosher salt to taste
1 Tbs. dried onion
1 tsp. garlic powder/granules
Directions
I make this the lazy way. :) Drain and rinse the beans. Peel and dice the squash.
Toss everything in a large pot on the stove. Heat on medium until the squash gets tender. Increase heat to a controlled boil (stir often so the bottom doesn't burn or stick) until chili thickens. Reduce heat and simmer.
This may be too bland for your tastes. Feel free to add more chili powder or cayenne. I added kosher salt due to liking salt and not really being worried about sodium. Your mileage may vary.
Serve with cornbread! I've got a great recipe for that, too, if you look. :D Best chili I've ever made. Enjoy!
Makes 8 generous 1 c. servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Toss everything in a large pot on the stove. Heat on medium until the squash gets tender. Increase heat to a controlled boil (stir often so the bottom doesn't burn or stick) until chili thickens. Reduce heat and simmer.
This may be too bland for your tastes. Feel free to add more chili powder or cayenne. I added kosher salt due to liking salt and not really being worried about sodium. Your mileage may vary.
Serve with cornbread! I've got a great recipe for that, too, if you look. :D Best chili I've ever made. Enjoy!
Makes 8 generous 1 c. servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.