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18Ingredients
70Minutes
240Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. vegan butter (can sub vegetable oil)
- 1 onion (medium, diced)
- 2 celery stalks (diced)
- 2 medium carrots (diced)
- 4 garlic cloves (minced)
- 14 oz. fire roasted tomatoes (2 cans)
- 14 oz. cannellini beans (1 can ,drained and rinsed)
- 14 oz. chickpeas (1 can ,drained and rinsed)
- 14 oz. pinto beans (1 can ,drained and rinsed)
- 2 cups vegetable broth (1 to)
- 2 tsp. ground cumin
- 2 tsp. chili powder
- 1/2 cup hot sauce (1/4 cup to ,cayenne pepper, Frank's brand is best for this recipe)
- salt
- pepper (to taste)
- avocado (Diced)
- scallions (Chopped)
- cashews (ranch dressing)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1300mg54% |
| Potassium860mg25% |
| Protein13g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A90% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* 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(2)
Chris H. 3 years ago
Excellent. Used franks hot sauce as suggested just under 1/2 cup and did not need to add any salt. Almost finished the entire batch in one day. Topped with avocado. Really good and would be good as a super bowl chili for sure