Spicy Mexican Chili (Vegan)

Spicy Mexican Chili (Vegan)
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.8
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 917.7 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 11.0 g
  • Protein: 11.9 g

View full nutritional breakdown of Spicy Mexican Chili (Vegan) calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Low-fat, healthy, hearty, spicy vegan chili. Nom nom nom! Low-fat, healthy, hearty, spicy vegan chili. Nom nom nom!
Number of Servings: 8

Ingredients

    cooking spray
    1/2 cup chopped onion
    1 red pepper, seeded and chopped
    2 Tbsp minced garlic
    6oz tomato paste
    1/4 cup jarred salsa (Frontera Jalapeno/Cilantro)
    2 Tbsp cilantro base
    1 Tbsp Hot Mexican chili powder
    1 Tbsp cumin
    1 tsp coriander
    2 15oz cans black beans - drained and rinsed (I also mash them)
    32oz vegetable broth
    1 sweet potato, shredded/grated (or cubed)
    15oz Fire-roasted tomatoes with garlic
    1 cup quinoa (uncooked)
    2 Tbsp lime juice (about 1/2 lime)
    handful of fresh cilantro, chopped
    a few dashes of Tabasco
    1 Tbsp Sriracha

Tips

Optional toppings (not included in nutrition info): avocado or guacamole, tortilla chips, fresh salsa.


Directions

1. Spray a large soup pot with cooking spray and saute the onion, pepper and garlic over medium-high heat until it starts to brown.
2. Add the cilantro base, tomato paste, salsa, and spices. Stir constantly for about 2 minutes. Reduce heat to medium.
3. Add the beans, broth, sweet potato, and fire-roasted tomatoes. Stir and let cook for about 10 minutes. Reduce heat to low.
4. Add the quinoa and stir until well combined. Cover and let simmer for 30 minutes.
5. Remove cover, remove from heat, and add the lime juice, cilantro, and hot sauces. Stir and then serve!

Makes 8 heaping 1-cup servings.


Rate This Recipe