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 |
Recipes >