Vegan chili
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 195.6
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 353.7 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 11.2 g
- Protein: 13.2 g
View full nutritional breakdown of Vegan chili calories by ingredient
Introduction
For my son Little John For my son Little JohnNumber of Servings: 12
Ingredients
-
1.5 cups Dry TVP
2 tsp Broth Base Vegan - beef flavored
1.5 cups Water
3 cups ground Carrots
2 tbsp Vegetable Oil
2 cups diced Onion
2 cloves Garlic, minced
2 cans Tomatoes
1 can Beans, black
1 can Beans, pinto
1 can Beans, red kidney
1 can Tomato Paste
1 Jalepeno Pepper
4 tbsp Chili powder
1 tsp Cumin seed
1/4 tsp Cayenne Pepper
1 tsp Red Chili Pepper Flakes
1 tbsp Cinnamon, ground
1 tbsp Cocoa, dry powder, unsweetened
4 Bay Leaves
Directions
1. Crumble broth cube in tvp in a bowl. Pour boiling water over tvp and stir to moisten. Set aside.
2. Heat oil in large pot. Add onions and sautée until translucent and beginning to brown. Stir in tvp, carrots and minced garlic. Cook 3 minutes. Stir often. Add spices stirring to combine. Cook another 3 minutes.
3. Add tomatoes, beans and bay leaves. Bring to a boil. Simmer 30 - 40 minutes. Stir in tomato paste and 1 can water. Simmer an additional 30 minutes.
Makes 12 1 cup servings
Serving Size: Makes 12 - 1 cup servings
2. Heat oil in large pot. Add onions and sautée until translucent and beginning to brown. Stir in tvp, carrots and minced garlic. Cook 3 minutes. Stir often. Add spices stirring to combine. Cook another 3 minutes.
3. Add tomatoes, beans and bay leaves. Bring to a boil. Simmer 30 - 40 minutes. Stir in tomato paste and 1 can water. Simmer an additional 30 minutes.
Makes 12 1 cup servings
Serving Size: Makes 12 - 1 cup servings
