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Name: Vegan Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 medium onion finely chopped; 5 cloves garlic minced; 1 medium green bell pepper seeded and diced; 1 medium red bell pepper seeded and diced; 3 28- ounce cans canned beans of your choice (pinto pink or black) drained and rinsed; 1 28- ounce can diced tomatoes with liquid; 1 jalapeño peppers seeded and minced. (Can be substi; 1 Tbsp chili powder good quality; 1 Tbsp unsweetened cocoa powder; 2 tsps dried oregano; 1 16- ounce can tomato sauce; 2 tsps ground cumin

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INGREDIENTS

2 medium onion finely ; chopped
5 cloves garlic ; minced
1 medium green bell pepper seeded and diced
1 medium red bell pepper seeded and diced
3 28- ounce cans canned beans of your choice (pinto ; pink or black) drained and rinsed
1 28- ounce can diced tomatoes with liquid
1 jalapeño peppers seeded and minced. (Can be substi
1 Tbsp chili powder good quality
1 Tbsp unsweetened cocoa powder
2 tsps dried oregano
1 16- ounce can tomato sauce
2 tsps ground cumin

INSTRUCTIONS

Heat 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

NOTES

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Vegan Chili

2 medium onion finely chopped
5 cloves garlic minced
1 medium green bell pepper seeded and diced
1 medium red bell pepper seeded and diced
3 28- ounce cans canned beans of your choice (pinto pink or black) drained and rinsed
1 28- ounce can diced tomatoes with liquid
1 jalapeño peppers seeded and minced. (Can be substi
1 Tbsp chili powder good quality
1 Tbsp unsweetened cocoa powder
2 tsps dried oregano
1 16- ounce can tomato sauce
2 tsps ground cumin

Heat 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

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Nutrition

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Serving Size: 1 (18g)
Recipe Makes: 1

Calories: 28
Calories from Fat: 4 (14%)

Amt Per Serving		% DV

	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.

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Calories per serving: 28

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