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    You are in: Home / Recipes / Vegan Chili Recipe
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    Vegan Chili

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Kirien's Note:

    I make a batch of this every Sunday. It is just from my brain, pretty standard affair. You can serve this how you like. It makes about 1200g. I have 100g in a tortilla wrap for breakfast each day, which covers me up until Saturday morning. Add anything you like such as guacamole, spinach.

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    Ingredients:

    Serves: 6-12

    Yield:

    burritos

    Units: US | Metric

    Directions:

    1. 1
      Spray a medium pan with a low cal spray. You will not need loads.
    2. 2
      Chop onion and celery; fry over medium heat until translucent.
    3. 3
      While onion and celery are frying, chop the red peppers, green peppers, and mushrooms; add these to the pan and stir until sweating.
    4. 4
      Add the tomatoes.
    5. 5
      Drain and add the black beans.
    6. 6
      Add the textured vegetable protein.
    7. 7
      Snip the sundried tomatoes into slivers; add and stir.
    8. 8
      Add the chipotle paste. You can use any spice you like, but this is nice and smoky.
    9. 9
      Add enough water to cover the beans slightly.
    10. 10
      Cover and simmer on a low heat for at least 20 minutes.
    11. 11
      Uncover and heat until thickened.
    12. 12
      You can add a 1 tablespoon white cornflour mixed in 3 tablespoons of water to the pan to help it thicken.

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    Nutritional Facts for Vegan Chili

    Serving Size: 1 (103 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 94.3
     
    Calories from Fat 4
    77%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 310.4 mg
    12%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 6.7 g
    27%
    Sugars 4.3 g
    17%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    textured vegetable protein

    chipotle paste

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