Vegan Chili Recipe
Hearty Vegan Chili packed with beans, carrots, tomatoes, and spices — a plant-based, protein-rich bowl made with clean and wholesome ingredients.
Servings: 6
Calories: 352kcal
Equipment
- Enameled Cast Iron Pan
- Cutting Board
- Kitchen Knife
Ingredients
- 1 pound carrots peeled and chopped into 1/4 inch half moons
- 1 medium red onion diced
- 3 tbsp chili powder skip if you don't like spice
- 1 tbsp ground cumin
- 1 tsp garlic powder
- ¾ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 14 oz black beans low sodium, undrained
- 14 oz kidney beans low sodium, undrained
- 14 oz cannellini beans or white beans, low sodium, undrained
- 14 oz pinto beans low sodium, undrained
- 28 oz diced tomatoes canned
- ½ cup water for Instant pot pressure
- 2 stalks green onions diced, optional
Instructions
- Spray a little olive oil and saute the carrots in a large pot or dutch oven over medium heat for 5-7 minutes. 1 pound carrots
- Add in diced onions and seasonings, saute for 5 minutes. 1 medium red onion 3 tbsp chili powder 1 tbsp ground cumin 1 tsp garlic powder ¾ tsp onion powder ¼ tsp salt ¼ tsp black pepper
- Add beans, tomatoes, and water to the pot. Simmer for 30-40 minutes or until hot and flavors have melded. 14 oz black beans 14 oz kidney beans 14 oz cannellini beans 14 oz pinto beans 28 oz diced tomatoes ½ cup water
- Top with diced green onions. 2 stalks green onions
- Store leftover chili in an airtight container for 4-5 days.
Video
Nutrition
Calories: 352kcal | Carbohydrates: 67g | Protein: 20g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 667mg | Potassium: 1576mg | Fiber: 21g | Sugar: 9g | Vitamin A: 13986IU | Vitamin C: 21mg | Calcium: 216mg | Iron: 9mg