This hearty vegan chili gets a powerful punch of protein and fiber from the beans, making it a tasty and satisfying meal.
Yield: 8servings
Prep Time: 10 minutesmins
Cook Time: 35 minutesmins
Total Time: 45 minutesmins
Ingredients
2tablespoonscanola oil
½large onion, diced
2jalapeno peppers, diced (optional)
1red bell pepper, diced
1yellow bell pepper, diced
1orange bell pepper, diced
4medium carrots, diced
28ouncesdiced tomatoes
15ouncesblack beans, drained and rinsed
15ouncespinto beans, drained and rinsed
15ouncesred kidney beans, drained and rinsed
2teaspoonsgarlic powder
1tablespoonchili powder
1teaspooncumin
1teaspoonoregano
2cupswater
Ground black pepper to taste
Salt to taste, optional
Instructions
Coat a large pot with oil and warm over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally.
Toss in jalapeños, if desired, and cook 2 minutes.
Add peppers and carrots and cook 5 minutes.
Add diced tomatoes, beans, spices, and water. Stir and cover.
Simmer for 5 minutes, covered. Uncover and cook for an additional 15 minutes, stirring occasionally. (The longer you let it simmer, the thicker it gets and the more the flavors come together.) Season with pepper and optional salt to taste.
Feel free to top with a dollop of plain nonfat Greek yogurt, a sprinkle of reduced-fat shredded cheddar and/or chopped green onions.
Notes
Serving size: 1 cupSodium information based on low-sodium canned beans. If using regular canned beans, be sure to rinse thoroughly in a colander under cold water to remove as much sodium as possible. Rinsing canned beans in a colander under cold water can reduce sodium by as much as 40 percent.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.