Vegan Chili

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 198.3

Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 825.7 mg
Total Carbs: 36.2 g
Dietary Fiber: 10.8 g
Protein: 12.7 g

View full nutritional breakdown of Vegan Chili calories by ingredient

Introduction

Fool your omnivore friends with this delicious vegan chili, the eggplant makes it extra hardy!
Fool your omnivore friends with this delicious vegan chili, the eggplant makes it extra hardy!

Minutes to Prepare: 25

Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 Package Yves Veggie Ground Round (Orginial or Mexican)

1 can of beans in tomato sauce

1 can chickpeas drained

1 can red kidney beans drained

2 Tbsp Basil

1 Tbsp Oregano

3 Tbsp of Chili Powder OR 1 Pkg of Chili Mix

1/2 Cup Tomato Paste

1 Red Pepper Diced

3-4 Cups Diced Tomatos (NOT Drained)

1 Whole Eggplant (Skinned and cubed)

1.5 Tbsp (or more) Garlic

1 Small onion peeled and diced

Directions

In a med-large pot add olive oil and stir in onionsand garlic until cooked down

Add vegan soy ground beef substitute and cook until brown

Remove from Heat

Add all beans, chick peas, carrots, egg plant, diced tomatoes in tomato sauce (Don't add the tomato paste yet)

Fill the pot with water leaving 2-3 inches at the top
place on burner and bring to a boil for 20-30 minutes stirring frequently

Add salt & pepper and chili powder to taste. You may need less or more depending on your own personal taste.

Turn down heat to 2 and let simmer for 1 hour stirring occasionally.

At the end of the 1 hour stir in can of tomato paste as a thickening agent.

Let simmer for 10 more minutes

Serve with corn bread or something similar

Number of Servings: 8

Recipe submitted by SparkPeople user VIRGINIADVINE.