Best Vegan Sos Free Recipes

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HEARTY VEGAN CHILI (WHOLE FOOD, PLANT-BASED)



Hearty Vegan Chili (Whole Food, Plant-based) image

Delicious and nutritious vegan chili made with budget-friendly ingredients. This chili recipe is perfect whenever you need a quick throw-together dinner!

Provided by Nicole

Categories     Main Course

Time 50m

Number Of Ingredients 21

1 medium onion (, diced (about 1 C))
4 cloves garlic (, minced)
7-8 large button mushrooms (, chopped (about 2 C))
1 large green bell pepper (, chopped (about 1 ½ C))
2 tablespoons oil ((olive oil or avocado oil))
28 oz can kidney beans (, drained and rinsed)
19 oz can lentils (, drained and rinsed)
28 oz can diced tomato
5 oz can tomato paste ((150 mL or about ¼ C))
1 teaspoon salt
3 teaspoons ground cumin
6 teaspoons chili powder
5 tablespoons nutritional yeast
4 teaspoons paprika
½ teaspoon black pepper
2 teaspoons sugar ((or sweetener of your choice))
cayenne pepper ((to taste; optional))
2 cups corn ((I use frozen))
½ cup cilantro (, chopped)
green onion
avocado

Steps:

  • Dice the onion, bell pepper and mushrooms. Place them into a large pot on medium heat with the oil. Cook for 5 minutes or until the vegetables are wilted and starting to brown. Add the garlic and cook for another 3 minutes.
  • Next add in the remaining ingredients except the corn and cilantro. Turn down the heat to low and let simmer for 10-20 minutes.
  • Add the corn and cilantro and cook for another minute or until the corn is heated through.
  • Serve topped with green onion and avocado.

Nutrition Facts : ServingSize 1 Serving (1/6 of recipe), Carbohydrate 75 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Sodium 1163 mg, Fiber 21 g, Sugar 15 g, Calories 448 kcal, UnsaturatedFat 6 g

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