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Allyson McFadden: "It truly is the best vegan chili recipe. SO SO SO…" Read More
13Ingredients
60Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 2 white onions (medium, chopped)
- 1 bell pepper (diced)
- 1 1/2 tsp. sea salt
- 1/2 tsp. pepper
- 1 tsp. ground cumin
- 2 Tbsp. chili powder
- 1 1/2 cups kidney (each of cooked, black and garbanzo beans, or 15 oz cans each - rinsed)
- 6 oz. tomato paste
- 28 oz. crushed tomato
- 8 oz. tomato sauce
- 1 cup frozen corn
- 1 Tbsp. agave syrup (or sugar)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol0mg0% |
Sodium1170mg49% |
Potassium980mg28% |
Protein6g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber8g32% |
Sugars9g |
Vitamin A50% |
Vitamin C70% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Allyson McFadden 7 years ago
It truly is the best vegan chili recipe. SO SO SO good! First vegan meal my husband would actually eat and even requested again! And SUPER simple to make with all the canned foods. I recommend making some corn bread to go with.