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Spicy Vegan Chili

posted Feb 22, 2016, 1:32 PM by Julia Quam   [ updated Feb 22, 2016, 1:34 PM ]
Spicy Vegan Chili

Vegan, Cholesterol Free, Good Source of Iron and Vitamins A & C

Contains Wheat and Soy

Yield: Approximately 8 servings (~ 1 cup each)

Our vegan chili is so rich and smoky that you won't even miss the meat!

Ingredients
2 (14.5 oz) cans diced tomatoes
2 Tbsp + 1 tsp olive oil
1 medium onion, minced
3 Tbsp + 1 tsp chili powder
2 teaspoons cumin
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can kidney beans, drained & rinsed
1 Tbsp canned chipotle peppers in adobo sauce, chopped
1 1/2 cups frozen corn, thawed
1/4 tsp black pepper
1 Tbsp brown sugar
3/4 tsp soy sauce
3/4 tsp hot sauce
Cilantro & scallions for garnish

Directions
1. Heat oil in a large pot over medium heat. Sauté onions until translucent and fragrant.
2. Blend chipotle peppers, adobo sauce, soy sauce, and hot sauce in  a small bowl.
3. Add pureed sauce and all other ingredients to the soup pot. Gently stir to combine. 4. Bring to a bowl and simmer until heated through. Garnish with scallions and cilantro, as desired.

Nutrition Facts (per serving)
300 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 390 mg sodium, 50 g carbohydrate, 12 g dietary fiber, 5 g sugar, 15 g protein, 35% DV of Vitamin A, 20% DV of Vitamin C, 10% DV of Calcium, 25% DV of Iron
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