|300kcal (per serving)||Protein: 18.1g // Carbs: 61.8g // Fat: 1.7g|
I never thought a vegan chili could taste as good as a meat-based chili, but this one proves they can be. Plus, it’s packed with protein!
1 15oz can Kidney beans, drained and rinsed
1 15oz can Black beans, drained and rinsed
1 15oz can Pinto beans, drained and rinsed
1 cup frozen corn
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
1 28 oz can crushed tomatoes
1 cup vegetable broth
5 garlic cloves, minced
1 heaping tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp Ghirardelli cocoa powder (unsweetened)
1/2 tsp garlic powder
1/4 tsp (or a bit less) cayenne pepper
A couple splashes of soy sauce
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp regular paprika
2. Once the veg has sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
3.Once the chili is cooked, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, green onions, or tortilla chips.