Vegan Chili
This protein packed vegan chili recipe is the ultimate healthy plant based lunch or dinner!
Servings: 17 cups
Ingredients
- 1 large onion
- 2 bell peppers
- 2 carrots
- 3 cans beans (chickpeas, kidney beans, pinto beans, black beans, etc.)
- 30 oz diced tomatoes
- 28 oz tomato sauce
- 16 oz extra firm tofu or an additional can of beans
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- optional hot sauce and black pepper as desired
- 2 tsp minced garlic
Instructions
- If desired, start by browning the onion in a little vegetable or olive oil. Otherwise, just add all ingredients to a large pot and stir. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook for 45 minutes or until the carrots are no longer crunchy. Serve hot, or let cool before transferring to meal prep containers. Refrigerate leftovers for up to a week, or freeze for up to three months.View Nutrition Facts
Video
Notes
Readers also love this classic Cauliflower Soup.
Nutrition
Serving: 1cup | Calories: 100kcal | Carbohydrates: 15g | Protein: 15.5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 474mg | Fiber: 6.5g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 25mg | Calcium: 126mg | Iron: 2mg