Vegan Chili

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.8 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 8.8 g

View full nutritional breakdown of Vegan Chili calories by ingredient


Introduction

An easy to make vegan chili. An easy to make vegan chili.
Number of Servings: 15

Ingredients

    Dried pinto beans, 2 cups
    Dried garbanzo beans, .5 cup
    Dried red kidney beans, .5 cup
    Dried navy beans, .5 cup
    Dried lima beans, .5 cup
    Bob's Red Mill TVP, 1 cup
    Yellow Sweet Corn, Canned, 1 can
    Olive Oil, 2 tbsp
    Roasted Garlic, 6 cloves
    Onions, raw, 1 cup, chopped
    Chili powder, 6 tbsp
    Ground Cumin, 2 tbsp
    Sea Salt (to taste)
    Stewed Tomatoes, 2 28 oz. cans
    Tomato Paste, 1 can (6 oz)

Tips

I add tomatoes after pressure cooking the beans. Tomatoes retain flavor better this way. Non-Vegans- can add sour cream + cheese toppings if desired. If using salt, Himalayan Sea salt is good. Stores well in freezer. Use within 2-3 weeks after freezing. Good as dip for corn chips.


Directions

Wash beans and soak overnight (8 hours or more) in refrigerator. Place all ingredients except tomatoes and tomato paste in pressure cooker, add enough water to cover all ingredients and have an extra inch of water on top, bring to pressure, and cook for 50-60 minutes. It will take much longer to cook if beans are not pre-soaked.

De-pressurize, remove lid, add tomatoes and tomato paste, bring to boil, salt to taste, serve.

Serving Size: Makes 15 servings, small bowls

Number of Servings: 15

Recipe submitted by SparkPeople user CTVEG17.