VEGAN CHUNKY CHILI
If you are entertaining mixed palates, this meal will satisfy all tastes. A from-scratch chili that uses many different vegetables as well as beans, lentils and tofu to provide that 'full' feeling that chili with meat offers. Add fresh parsley and basil to taste, if desired. I prefer to let the chili sit overnight in the refrigerator before serving.
Provided by Krista B
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 16h20m
Yield 10
Number Of Ingredients 18
Steps:
- Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
- Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
- Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.
Nutrition Facts : Calories 138.2 calories, Carbohydrate 23.4 g, Fat 1.6 g, Fiber 6.3 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 280.8 mg, Sugar 4.6 g
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Metal Mania
[email protected]This chili is a great way to warm up on a cold winter day. It's also a great way to use up leftover vegetables.
Stylish Moon
[email protected]I'm always looking for new vegan chili recipes, and this one is definitely a keeper. It's flavorful, hearty, and easy to make.
Bibe Mukhiya
[email protected]This chili is a great base recipe. I like to add my own personal touches, such as diced bell peppers, corn, or avocado.
Mdwahid Islam
[email protected]I'm not sure what I did wrong, but my chili turned out really mushy. I think I might have cooked it for too long.
Asliya Asliya
[email protected]I followed the recipe exactly, but my chili turned out too watery. I think I might have added too much vegetable broth.
Abdul Goni
[email protected]I found this chili to be a bit bland. I think it needed more seasoning.
Charlotte “Shyza” Ndlazi
[email protected]This chili is a little spicy for my taste, but I still enjoyed it. I think next time I'll use less chipotle peppers.
Joshua Velasquez
[email protected]I love the smoky flavor of this chili. The chipotle peppers really add a nice depth of flavor.
Moni Yara
[email protected]This chili is so easy to make. I love that I can throw all the ingredients in my slow cooker and let it cook all day.
Alhassan Inusah
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my meat consumption. This chili is a great way to do that.
marius enachi
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids love it!
Allan Lake
[email protected]I made this chili for a potluck and it was a huge success. Everyone loved it!
Saim Islam
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Viola Hines
[email protected]I love that this chili is made with black beans. I find that black beans have a more robust flavor than other beans.
sunita ramkissoon
[email protected]This chili is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this chili is a great way to use them up.
Jorge Chay
[email protected]I was pleasantly surprised by how good this chili was. I'm not vegan, but I'm always looking for new and healthy recipes. This chili is definitely a keeper.
Shona Mcfee
[email protected]I've made this chili a few times now and it's always a hit with my family. It's so easy to make and it's always delicious.
boys magno
[email protected]This vegan chili is packed with flavor and has a nice chunky texture. I love that it's made with simple, wholesome ingredients.