Leslie's Homemade Vegan Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 684.8 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 10.2 g
  • Protein: 12.0 g

View full nutritional breakdown of Leslie's Homemade Vegan Chili calories by ingredient


Introduction

This is an adaptations of a recipe I found many years ago. It is extremely forgiving, but make sure to measure the chili power, cumin power, cayene and red pepper flakes (1/4 tsp) This is an adaptations of a recipe I found many years ago. It is extremely forgiving, but make sure to measure the chili power, cumin power, cayene and red pepper flakes (1/4 tsp)
Number of Servings: 12

Ingredients

    Combine one 15 oz can each of black beans, kidney beans, chic peas, diced tomatoes and tomato sauce into a crock pot. Dice up the peppers, onion, celery and carrots. Add to the crock pot. Add 1 c of red wine and season with 4 TBSP chili powder, 2 TSP cumin powder, 1/8 TSP cayene and 1/4 TSP of red pepper flakes. Add water (approximately 2 cups) to completely cover everything.

    Stir well, put on the cover and cook on high for 6-8 hours.

    Serve alone or over 1/2 cup of cooked brown rice (don't cook the rice with the chili - it gets too gummy)

Directions

See instructions included with Ingredients list.

Serving Size: Make 12 2-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LLLAMPERT.