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.
Equipment
Ingredients
- 28 oz kidney beans
- 28 oz black beans
- 28 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
Nutrition
Calories: 251kcalCarbohydrates: 49gProtein: 15gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 858mgPotassium: 1351mgFiber: 15gSugar: 6gVitamin A: 5714IUVitamin C: 28mgCalcium: 147mgIron: 6mg
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
Hi Jill. Just to let you know …
The Recipe did not indicate how many cans of beans and tomatoes. ???
Thank you Jill. Love your program and recipes. This is my third week on WFPB.
Your recipes are helping a lot
How many cans of beans and tomatoes
It is 1, 14-15 ounce can of each.
I’m confused because in the recipe it’s showing 1 can of each beans and 1 can of tomatoes, but in the video you added 2 cans of each beans, and 2 cans of tomatoes? Can you please clarify this, thank you!
Oh gosh, thank you Angie for letting me know. Not sure how long it has been that way but I will get it fixed. It is like it shows in the video, 2 cans of each of the beans and 2 cans of diced tomatoes.
I added leftover corn salsa and it was a nice added touch…makes a lot