The Whole Food Plant Based Cooking Show
Vegan Chili
Calories: 251kcal
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.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
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
Scan To Watch The Video!
Nutrition
Calories: 251kcal | Carbohydrates: 49g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 858mg | Potassium: 1351mg | Fiber: 15g | Sugar: 6g | Vitamin A: 5714IU | Vitamin C: 28mg | Calcium: 147mg | Iron: 6mg
