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Vegan Chili
Usually we make recipes over the course of a few months tinkering with this or that to get it just right. This Chili is one of those recipes that somehow knocked our socks off the first time I made it and has been a family favorite ever since. It is packed with flavor, will satisfy the biggest of appetites, and is loaded with plant based nutrition.
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Equipment
Ingredients
- 14 oz kidney beans
- 14 oz black beans
- 14 oz tomatoes, chopped
- 6 oz tomato paste
- 1 red onion, diced
- 16 oz spinach, frozen
- 2 russet potatoes, cubed
- 1 tsp oregano
- ½ tsp smoked paprika
- ½ tsp turmeric
- ½ tsp cracked pepper
- ½ tsp cumin
- 1 liter vegetable broth, low sodium
- 1 liter water
Instructions
- Sauté red onion for about 5 minutes on medium high heat in a soup pan
- Drain liquid from cans of beans
- Add remaining ingredients and cook on medium high for up to an hour, cooking until desired consistency
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Nutrition info
Calories: 189kcalCarbohydrates: 38gProtein: 11gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 606mgPotassium: 1214mgFiber: 11gSugar: 7gVitamin A: 5818IUVitamin C: 31mgCalcium: 132mgIron: 5mg
9 comments
We tried the Vegan Chili this evening. It was very tasty and hearty. And it makes a large enough quantity that I now have a healthy lunch to take to work several days this week!
I’m getting more and more used to not adding salt to dishes like this. I’ve only been eating WFPB for a couple of months, and I’m slowly adjusting to different flavors. But I resisted the temptation and did not add any salt.
Thanks for posting your recipe.
This looks so darn good. I really want to try this in my instant pot. I was thinking 20 min or less with NPR. Going to try it out this week.
Nicole – Hi – did you ever end up making this chili in the IP? I’m planning to do that (three years later!) and I’m wondering how long I should keep it in there.
Your recipes are fantastic and this is a good one. I’m not WFPB compliant 100% of the time (so hard giving up seafood) but I am working toward it.
I was so very impressed with the results of this recipe. The flavors was so delicious. I am changing over to the plant based life little by little. Thanks for such an awesome combination of veggies. I look forward to trying more of your recipes. Thank you so much!
What do you think about substitution of sweet potato for the white potato?
Would it alter the flavor much?
I think the sweet potato would add a more nutritional bang for the buck.
I think it would taste wonderful!
Did you drain the 4 cans of beans?
Yes