Try this Vegan Chili recipe, or contribute your own.
Suggest a better descriptionHeat a large soup pot over medium heat.
Add the onions and sauté over medium-low heat until translucent, about 5 minutes.
Add the garlic and sauté until the onion is golden, just 1-2 minutes.
Add the remaining ingredients: the diced bell peppers (green and red), canned beans, canned tomatoes, tomato sauce, jalapeno peppers, chili powder, cocoa powder, dried oregano, and dried cumin.
Cover and bring to a boil.
Reduce the heat and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
Season with salt and pepper, and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (18g) | ||
Recipe Makes: 1 | ||
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Calories: 28 | ||
Calories from Fat: 4 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.1mg | 0 % | |
Potassium 101.1mg | 3 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.3g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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