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A deeply flavorful, hearty vegan chili made from scratch with dried beans and fresh tomatoes. This one-pot meal is packed with plant-based protein and fiber, perfect for a comforting and healthy dinner.
For 4 servings
Soak and cook the beans
Prepare the fresh tomato base
Sauté the aromatics
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A deeply flavorful, hearty vegan chili made from scratch with dried beans and fresh tomatoes. This one-pot meal is packed with plant-based protein and fiber, perfect for a comforting and healthy dinner.
This american recipe takes 95 minutes to prepare and yields 4 servings. At 280.27 calories per serving with 11.74g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Bloom the spices
Simmer the chili
Finish and serve
Add 1 cup of cooked quinoa or 1/2 cup of textured vegetable protein (TVP) during the last 15 minutes of simmering.
Add 1-2 chopped jalapeños or a pinch of cayenne pepper along with the garlic for extra heat.
To save time, use canned beans (rinsed and drained) and canned crushed tomatoes. The total cooking time will be reduced to about 30 minutes.
Add more vegetables like diced zucchini or carrots along with the bell peppers for extra nutrients and fiber.
The combination of kidney beans and black beans provides a high amount of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Beans are a fantastic source of plant-based protein, crucial for muscle repair, immune function, and overall body maintenance.
Fresh tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. The various spices also contribute their own antioxidant properties.
This chili is low in saturated fat and sodium. The fiber and potassium from beans and vegetables support cardiovascular health by helping to manage blood pressure and cholesterol levels.
Yes, this vegan chili is very healthy. It's packed with plant-based protein and fiber from the beans, lycopene from tomatoes, and vitamins from the vegetables. Making it from scratch without canned goods also significantly reduces sodium content.
One cup of this homemade vegan chili contains approximately 300-350 calories, primarily from the beans, vegetables, and a small amount of oil.
Absolutely. After sautéing the aromatics and blooming the spices on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Soaking dried beans helps them cook faster and more evenly. It also helps break down some of the complex sugars that can cause digestive issues, making them easier to digest.
Vegan chili is versatile. It's great with a side of cornbread, over a baked potato, with brown rice, or simply with a dollop of vegan sour cream and some avocado slices.