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Vegan Chili

sanaacooks's picture
Ingredients
  Kidney beans 2 Cup (32 tbs), cooked
  Tomatoes 1 Cup (16 tbs), diced with juice
  Corn 1 1⁄2 Cup (24 tbs) (with few black beans)
  Red onion 1⁄2 Cup (8 tbs), chopped
  Cilantro 1 Cup (16 tbs), chopped
  Jalapeno 1 Medium, chopped
  Red bell pepper 1⁄4 Cup (4 tbs), seeded, diced
  Scallion 1⁄4 Cup (4 tbs), chopped
  Chilli powder 1 Teaspoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Olive oil 3 Tablespoon
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon (to taste)
Directions

MAKING
1. In a large pot, heat 2 tablespoon olive oil. Saute the red onions till translucent.
2. Add tomato, kidney beans, corn, water and salt. Stir, close and bring it to boil.
3. In the meanwhile, in a pan, heat 1 tablespoon olive oil.
4. Add red bell pepper, jalapeno, cilantro and sauté for 1 minute.
5. Put chilli powder, coriander powder, cumin, garlic and sauté for 1 more minute.
6. Add this mixture into the vegetable mix and simmer for another 5 minutes.

SERVING
7. In a serving bowl, serve the chilli hot garnished with cilantro and scallions, with bread or any side of choice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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4.1
Average: 4.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 402 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 355.5 mg14.8%

Total Carbohydrates 63 g21.1%

Dietary Fiber 13 g52.1%

Sugars 3.6 g

Protein 17 g34.7%

Vitamin A 20.4% Vitamin C 31.6%

Calcium 8.7% Iron 33.6%

*Based on a 2000 Calorie diet

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