Vegan Multi-bean chili

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 256.4

Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 324.7 mg
Total Carbs: 48.1 g
Dietary Fiber: 12.0 g
Protein: 13.6 g

View full nutritional breakdown of Vegan Multi-bean chili calories by ingredient

Introduction

An easy and tasty way to get your veggies (and protein)! An easy and tasty way to get your veggies (and protein)!

Minutes to Prepare: 30

Minutes to Cook: 25

Number of Servings: 8

Ingredients

Beans, white, 15 oz can (rinsed and drained)

Beans, black, 15 oz can (rinsed and drained)

Beans, red kidney, 15 oz can (rinsed and drained)

*Extra Light Olive Oil, 1 tbsp

1 Large Onion diced

2 Green Peppers

2 Yellow Peppers

Crushed Tomatoes, 28 oz can

3 whole tomatoes, chopped

8 Cloves garlic - diced

Water, tap, 3 cup

Directions

Heat oil in Dutch oven over med heat. Add onion and cook, stirring until just beginning to soften (2-3 min). Reduce heat to med-low and cook, stirring often, until ver soft and just beginning to brown (3-4 min). Add garlic to taste and cook (note, you can also add chili powder, cumin and chipotle at this point, but they are too hot for me) stirring constantly, until fragrant (30 seconds - 1 min). Stir in canned and fresh tomatoes, beans and water. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10-15 minutes.

This can be refridgerated for up to three days or frozen for up to two months.

Number of Servings: 8

Recipe submitted by SparkPeople user BLUEROO.