MEATLESS CHILI
I have a vegan friend who can always be counted on to serve up yummy vegan food. This recipe for vegan veggie chili is an awesomely delicious, extremely wholesome dish. Pairing it with a good homemade cornbread recipe, it becomes a perfect protein meal, alive with color, fiber, taste, and nutrition.
Provided by Patsy Shipman Weidenbach
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h5m
Yield 10
Number Of Ingredients 14
Steps:
- Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.
- Add kidney and lima beans; continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.
Nutrition Facts : Calories 154 calories, Carbohydrate 27.9 g, Fat 2.2 g, Fiber 8.3 g, Protein 9.5 g, SaturatedFat 0.3 g, Sodium 505.5 mg, Sugar 2.8 g
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