Vegan Chili
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (scant 2 cups each)
 
Ingredients
  • 2 (12 oz) pkgs vegan meat crumbles
  • 2 Tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cups of water
  • 1 (28 oz) can crushed tomatoes
  • 1 (14 oz) can stewed tomatoes
  • 2 (15 oz) cans kidney beans, drained
  • ⅓ cup chili powder
  • 2 tsp cumin
  • 1 tsp cinnamon
  • ¼-1/2 tsp cayenne pepper (optional, for spice)
Instructions
  1. Heat oil in pot over medium-high heat until hot. Add vegan crumbles and saute for 3-4 minutes. Add onions, bell pepper, and garlic; saute 3-4 minutes more, stirring occasionally.
  2. Add in all remaining ingredients. Bring to a boil; reduce heat to low and simmer gently for about 30 minutes, stirring occasionally. Serve hot.
Notes
Recipe from Sara of Cook with 5 Kids
Nutrition Information
Serving size: scant 2 cups Calories: 315 Fat: 5.7 Carbohydrates: 42.0 Sugar: 13.0 Sodium: 1,286 Fiber: 13.0 Protein: 24.9 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2018/12/9th-annual-chili-contest-entry-5-vegan-chili-weekly-menu/