Vegan Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 84.9
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 52.5 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 6.9 g

View full nutritional breakdown of Vegan Chili calories by ingredient
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Hearty vegan chili with beans, lentils, and tofu. Hearty vegan chili with beans, lentils, and tofu.
Number of Servings: 12


    1/2cup Beans, kidney, white, dry, INTL , soaked overnight
    1/2cup small white beans , soaked overnight
    1/2cup dried lentils , soaked overnight
    6cup chopped tomato
    6cup cold water
    1cup fresh mushroom slices
    1/2cup chopped green bell peppers
    1/2cup chopped red bell peppers
    1/2cup fresh green beans
    1/2cup fresh chopped celery
    1/4cup fresh chopped onion
    1/4red onion , chopped
    6oz extra firm tofu , drained and crumbled
    1pinch salt (to taste)
    1pinch black pepper (to taste)
    1pinch onion powder (to taste)
    1pinch garlic powder (to taste)
    1pinch chili powder (to taste)


1 Drain and rinse kidney beans, white beans, and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
2 Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil.
3 Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
4 Mix the tomatoes into the beans and add the mushrooms, green bell pepper, red bell pepper, green beans, celery, onions, and tofu.
5 Season with salt, pepper, onion powder, garlic powder, and chili powder to taste.
6 Simmer for 2 to 3 hours, or until desired consistency is reached.
Additional Information
Add fresh parsley and basil to taste, if desired.

Number of Servings: 12

Recipe submitted by SparkPeople user CHAMPAGNEKISSE7.


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