Vegan Chili

by Jill Dalton

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.

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… Mains Vegan Chili European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 97 voted )

Ingredients

2 - 14oz cans kidney beans
2 - 14oz cans black beans
2 - 14oz cans chopped tomatoes
1 - 6oz can tomato paste
1 red onion, diced
1 - 16oz pkg frozen spinach
2 russet potatoes, cubed
1 tsp oregano
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp pepper
1/2 tsp cumin
1 liter ( 4 cups) low sodium vegetable broth
1 liter ( 4 cups ) water

Instructions

  1. Sauté red onion for about 5 minutes on medium high heat in a soup pan
  2. Drain liquid from cans of beans
  3. Add remaining ingredients and cook on medium high for up to an hour, cooking until desired consistency

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6 comments

Ken H. September 8, 2019 - 7:15 pm

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.

Reply
Nicole September 24, 2019 - 9:54 pm

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.

Reply
Dianna Mitchell October 22, 2019 - 8:04 pm

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.

Reply
Natalie January 17, 2020 - 6:13 pm

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!

Reply
Jeff Dickerson July 20, 2020 - 8:32 am

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.

Reply
Jill Dalton July 20, 2020 - 6:41 pm

I think it would taste wonderful!

Reply

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