Vegan Garden Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 425.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 8.7 g
  • Protein: 7.4 g

View full nutritional breakdown of Vegan Garden Chili calories by ingredient
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Introduction

I've been making and perfecting this chili for decades. It's very diet friendly and packed with nutrition. I like to ladle it over cornbread and add a tablespoon of sour cream on top. 2nd time you make it, consider making it with corn or garbanzo beans. It's very open to creativity. I've been making and perfecting this chili for decades. It's very diet friendly and packed with nutrition. I like to ladle it over cornbread and add a tablespoon of sour cream on top. 2nd time you make it, consider making it with corn or garbanzo beans. It's very open to creativity.
Number of Servings: 8

Ingredients

    1 tbsp vegetable oil
    1 cup, onions, diced (about 1 medium)
    5 cloves garlic, minced
    1 cup, carrots, chopped (about 2 medium)
    1 cup red and green bell peppers, diced
    1/8 cup chili powder
    1/8 cumin
    1.5 cups eggplant, fresh, cubed
    1 jalepeno pepper, minced
    1.5 cup black beans
    1.5 cup red kidney beans or chili beans
    3 cup or one 28 oz. can diced tomatoes
    3 oz tomato paste
    salt and pepper to taste

Directions

Sweat onions, garlic, and peppers in stock pot until soft. Add cumin and chili powder and stir. Add eggplant and carrots and continue to cook for 5 minutes. Add the beans and tomatoes with their juice and simmer on low for an hour. Finish by adding the tomato paste to thicken and season with salt and pepper. You can also add hot pepper sauce if you like it spicy.

Servings are aprox. 1 cup.

Number of Servings: 8

Recipe submitted by SparkPeople user QUEENJADE.

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