Soup, Vegan Chili with Tofu and Sweet Potato
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 382.7
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 422.9 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 14.0 g
- Protein: 19.6 g
View full nutritional breakdown of Soup, Vegan Chili with Tofu and Sweet Potato calories by ingredient
Introduction
A filling vegan soup of black beans, tofu, sweet potato, millet, and barley. A filling vegan soup of black beans, tofu, sweet potato, millet, and barley.Number of Servings: 12
Ingredients
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2 T Olive Oil
3 Onions, roughly chopped
2 Carrots, roughly chopped
6 cloves Garlic, roughly chopped
1 t Kosher Salt
4 T Chili Powder
2 T Group Cumin
1 T Ground Coriander
2 14.5 oz cans Hunt's Fire-Roasted Diced Tomatoes
110g Pearled Barley
167g Millet
600g Sweet Potato, cubed to about 1/4"
28oz (two blocks) firm tofu, pressed of excess moisture, cubed to about 1/4"
1 bunch Scallions, sliced thinly
Directions
1. Soak beans overnight, and prepare by simmering for 45 minutes to an hour.
2. Saute onions and carrots in olive oil with salt until browning, about 20 minutes. Add garlic and saute another 5 minutes.
3. Add chili powder, cumin, and coriander and mix quickly.
4. Add 2 cups water and canned tomatoes. Mix well, scraping bottom of pan to deglaze.
5. Add 6 cups water and a third of the prepared beans, and liquify using an immersion blender.
6. Add millet and barley and simmer for 20 minutes.
7. Add sweet potato and simmer for 20 minutes.
8. Add tofu, remaining beans, and scallions.
Serving Size: Makes 12 8-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GLACIALMIKE.
2. Saute onions and carrots in olive oil with salt until browning, about 20 minutes. Add garlic and saute another 5 minutes.
3. Add chili powder, cumin, and coriander and mix quickly.
4. Add 2 cups water and canned tomatoes. Mix well, scraping bottom of pan to deglaze.
5. Add 6 cups water and a third of the prepared beans, and liquify using an immersion blender.
6. Add millet and barley and simmer for 20 minutes.
7. Add sweet potato and simmer for 20 minutes.
8. Add tofu, remaining beans, and scallions.
Serving Size: Makes 12 8-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GLACIALMIKE.