High Protein Vegan Chili
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 206.4
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 886.4 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 13.2 g
- Protein: 13.9 g
View full nutritional breakdown of High Protein Vegan Chili calories by ingredient
Introduction
Warms vegans up on a cold winter night, or refreshes them, when refrigerated, on a hot summer day. Whatever the reason, it's delicious. Warms vegans up on a cold winter night, or refreshes them, when refrigerated, on a hot summer day. Whatever the reason, it's delicious.Number of Servings: 4
Ingredients
-
14 oz can Kidney beans, drained and rinsed
1/2 of a 14 oz can Black beans, drained and rinsed
1 Boca Original vegan patty
1 medium slice red onion, chopped
1/2 green bell pepper, chopped
8 oz can tomato sauce
1/3 to 1/2 cup chunky medium salsa
Crushed red pepper flakes (optional)
One tsp Extra Virgin Olive Oil
Directions
In a small skillet, thaw the boca patty as directed on package. Once thawed, chop the "meat" with spatula in skillet, as you would with ground beef. Remove the chopped patty onto a separate plate, and set aside.
In the same skillet the patty was cooked in, heat up the olive oil. Once heated, add your chopped onion and pepper and lightly saute until onions have browned, then pour veggies into a medium pot.
Add chopped patty, black and kidney beans, tomato sauce, salsa, and crushed red pepper to the pot, and heat over medium-high heat until the mixture reaches a slight boil, about 3-5 minutes.
Turn down the heat and let simmer for five more minutes, or until desired heat is met (I like mine burning hot).
Enjoy :)
Serving Size: Makes 4 one-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ACRHODES1.
In the same skillet the patty was cooked in, heat up the olive oil. Once heated, add your chopped onion and pepper and lightly saute until onions have browned, then pour veggies into a medium pot.
Add chopped patty, black and kidney beans, tomato sauce, salsa, and crushed red pepper to the pot, and heat over medium-high heat until the mixture reaches a slight boil, about 3-5 minutes.
Turn down the heat and let simmer for five more minutes, or until desired heat is met (I like mine burning hot).
Enjoy :)
Serving Size: Makes 4 one-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ACRHODES1.