Vegan Chilli
| 17 |
75 |
198 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 45 min |
30 min |
8
|
Recipe Submitted by Student: Amanda Huffman
Ingredients
|
2 tbsp
|
Coconut oil
|
|
1 medium
|
Red onion
(Chopped)
|
|
1 medium pepper(s)
|
Red bell pepper
(Chopped)
|
|
2 medium
|
Carrots
(Chopped)
|
|
2 medium stalk(s)
|
Celery
(Chopped)
|
|
1 1/2 tsp
|
Sea Salt
|
|
4 clove(s)
|
Garlic
(Minced)
|
|
1 tbsp
|
Chili powder
|
|
2 tsp
|
Cumin
(Ground Cumin)
|
|
1 1/2 tsp
|
Paprika
|
|
1 tsp
|
Oregano, dried
|
|
2 can(s) (28oz)
|
Diced tomatoes, canned
|
|
1 can (19oz)
|
Black beans, canned
(OR 1 3/4 cups cooked black beans)
|
|
1 can(s) (15 oz)
|
Red kidney beans, canned, drained
(OR 1 3/4 Cups cooked Kidney beans)
|
|
2 Cup
|
Water, filtered
|
|
1/2 cup
|
Cilantro (coriander)
(Fresh Cilantro)
|
|
1 1/2 tsp
|
Lime juice (fresh)
|
Instructions
- In a large pot, heat the coconut oil over medium-low heat until simmering. Add the onion, bell pepper, carrots, celery and salt.
- Add spices and cook for about 1 minute
- Add tomatos (with juices), beans and water
- Bring to gentle simmer and cook for 30 minutes
- Add 2 cups of the chili to a blender (Make sure to get some liquid), blend until smooth (careful of hot steam!).
- Pour the blended chili back in the pot as a natural thickener.
- Add desired toppings and serve!
Notes:
Suggested toppings/additions: Sliced avocado, tortilla chips, fresh cilantro.
Nutrition Facts
Per Portion
Calories
198
Calories from fat
50
Calories from saturated fat
28.8
Total Fat
5.6 g
Saturated Fat
3.2 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.7 g
Monounsaturated Fat
0.5 g
Cholesterol
0
Sodium
1124 mg
Potassium
935 mg
Total Carbohydrate
34 g
Dietary Fiber
14.0 g
Sugars
2.3 g
Protein
10.5 g
Dietary servings
Per Portion
| Meat Alternative |
0.7 |
| Vegetables |
3.5 |
Energy sources
Meal Type(s)
