Meatless chili

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,390.4
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,080.5 mg
  • Total Carbs: 275.7 g
  • Dietary Fiber: 104.1 g
  • Protein: 27.2 g

View full nutritional breakdown of Meatless chili calories by ingredient


Introduction

This is a whole food plant based chili with no oil. Suitable for vegans and anyone following the Engine2 diet or the McDougall way of eating. This is a whole food plant based chili with no oil. Suitable for vegans and anyone following the Engine2 diet or the McDougall way of eating.
Number of Servings: 1

Ingredients

    2 15 oz. cans undrained Eden organic kidney beans
    2 14.5 oz cans no salt added diced tomatoes
    1 8 oz. can no salt added tomato sauce
    1 jalapeno pepper
    1 tsp. salt
    3 or more Tablespoons chili powder
    3 oz. Healthy Harvest whole grain thin spaghetti
    1 large green bell pepper diced
    1 large yellow onion diced
    hot sauce if desired
    black pepper if desired

Directions

Put onion, jalapeno pepper and bell pepper in a large saucepan. Turn on stove to high. Add the canned tomatoes and tomato sauce. Stir in the chili powder and salt. Add the canned kidney beans, undrained. Stir well and lower the heat to med. low. You want to have the chili just bubbling gently. Cook for about 25 minutes to enable the flavors to meld. Taste and add hot sauce if desired. Break the spaghetti into thirds so each piece is about 3" long. Stir into the chili and cook gently until the spaghetti is done. Enjoy.

Serving Size: Makes 8 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user FISHPOND7.