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vegan chili
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5 from 1 vote

Easy to Make Vegan Chili

Easy to Make Vegan Chili has 3 different kinds of beans in it making it a very satisfying and filling chili comfort food for MEAT Free Mondays.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Dinner
Cuisine: American
Servings: 10
Calories: 473kcal

Ingredients

  • 1-15.5 oz can kidney beans
  • 1-15.5 oz black beans
  • 1-15.5 oz pinto beans
  • 1-15.5 oz corn
  • 1-15.5 oz diced stew tomatoes
  • 1 ½ cup tomato sauce
  • 1 chopped onion
  • 2 cups diced carrots
  • 3 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon sugar
  • Salt and Pepper as desired

Instructions

  • Chop onion and carrots and saute for a pot with a little bit of olive oil.
  • Once you have drained the bean pour into the pot and mix.
  • Drain the corn and mix into the pot.
  • Pour all your spices and chopped parsley into the pot and mix.
  • Take your can of stew tomatoes and ½ jar of tomato sauce and mix.
  • Bring to boil and then simmer on low for about 1 ½ hour.
  • Top with avocado, drizzle with olive oil and squeeze some lime.

Notes

The Vegan Chili can be cooked on medium heat for 30 minutes. I cook it on low for about and 1 hour, it gives more flavor so they can infuse together. 

Nutrition

Serving: 250g | Calories: 473kcal | Carbohydrates: 100g | Protein: 20g | Fat: 5g | Sodium: 2666mg | Potassium: 2981mg | Fiber: 31g | Sugar: 41g | Vitamin A: 44085IU | Vitamin C: 45.3mg | Calcium: 263mg | Iron: 12.7mg