Melinda's Vegan Chili/Taco Soup
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 320.8
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 748.9 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 17.7 g
- Protein: 23.4 g
IntroductionI love chili, and taco soups! Here I just listed the main ingredients. Please feel free to add in your own fresh veggies as desired. Enjoy :)
**Please note this recipe feeds 6-8 people.** I love chili, and taco soups! Here I just listed the main ingredients. Please feel free to add in your own fresh veggies as desired. Enjoy :)
**Please note this recipe feeds 6-8 people.**
red kidney beans (light, dark, or both)
pinto beans (or chili beans for spicier flavor)
sweet whole kernel corn
*One package of Yves meatless ground
*One package of taco seasoning
(Optional for non vegans - ranch powder added is delicious!)
Additional veggies can be added to make into a full fledged taco-soup. I like to keep mine more toward the chili side, and this is usually all that's in it. Feel free to play around.
Like today I just drained the juices and cooked it the same as always, but put onto flour tortillas for a burrito! Was soo good!
Pour all can goods, seasonings, meatless ground into stock pot.
Once its all mixed together turn stove to medium high to bring to a boil.
Once boiling, turn down to low and let simmer for about 10-15 minutes.
Then turn off, let cool for a few minutes and serve.
Serving Size: makes 6-8 1.5 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user AUTUMSUN.