Chili, Mild Vegan

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 650.8 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 11.4 g
  • Protein: 10.2 g

View full nutritional breakdown of Chili, Mild Vegan calories by ingredient
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Introduction

This smelled so good while it was cooking that we didn't want to wait any longer and ate it for lunch rather than dinner. Be sure to stir the chili occasionally while it's cooking. If you want to cook this a bit faster, slice the sweet potato and bake as fries instead of putting them in the chili, or cook for 5 minutes in the microwave on high, then chop and add to chili This smelled so good while it was cooking that we didn't want to wait any longer and ate it for lunch rather than dinner. Be sure to stir the chili occasionally while it's cooking. If you want to cook this a bit faster, slice the sweet potato and bake as fries instead of putting them in the chili, or cook for 5 minutes in the microwave on high, then chop and add to chili
Number of Servings: 8

Ingredients

    2 cans sliced pear tomatoes, 28 oz each
    1 can diced roasted red tomatoes, 15 oz (in basil sauce)
    1 can tomato paste, 4 oz
    1 can black beans, 15 oz (remove liquid)
    1 can butter beans, 15 oz (remove liquid) 2 cans pinto beans,
    15 oz (remove liquid)
    1 medium sweet potato
    2 cups diced celery
    1 medium red onion
    3 baby sweet peppers
    1 tablespoon garlic
    3 tablespoons chili powder
    5 leaves basil

Tips

top with cheese if you're vegetarian, cheese substitute if you're vegan


Directions

Add tomatoes including juice, spices, and beans without juice to a large pot on medium heat. Dice 2 cups of celery and add to chili, chop 1 organic sweet potato (including skin) into 1/2 inch cubes and add to chili, stiring well.

Spray a saute pan with vegetable oil, chop the rest of the vegetables vegetables, and cook vegetables in saute pan on low heat until onions are slightly see through and lightly brown. Add vegetables to chili and stir, then lower heat on the chili to medium low (4) ... When it comes to a slow boil, stir again and lower to simmer (2)

Cook for 1 1/2 hours or until the consistancy is the way you want it and the sweet potatoes are cooked through.

Serving Size: Makes about 8, 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SMBRYCE1.

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