Description
Everyone knows I'm a big sucker for chili; check out my Slow Cooker Chili and Low FODMAP Chili. But I came across this recipe for a vegan creamy chili, and it looked too delicious not to try. I've modified it quite a bit, and the result is a creamy meatless, dairy free, and nut free chili that's high in fiber from the beans and vegetables. Pair this alongside some Vegan Cajun Cornbread, and you got a delicious and healthy meal to serve next time you have vegetarians over. You can also check out any of my other soups and stews!
Time
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hours
30 minutes
Cost
Total Cost:
Cost per Serving:
$1.69
Ingredients
Serving(s)
Vegetables
- 1/2 tbsp Extra virgin olive oil
- 3 medium Bell pepper
- 3 medium Onion
- 1/2 tbsp Salt
- 3 tbsp Minced garlic
Spices
- 1/4 cup Chili powder
- 1 tbsp Cumin, ground
- 1 tbsp Oregano, dried
Tomatoes & Beans
- 28oz can Crushed tomatoes
- 14.5 oz can Diced tomatoes
- 2 x 15.5 oz can Beans, drained and rinsed
- 15.5 oz can Beans, NOT drained or rinsed
Finish
- 2 tbsp Lime juice
Instructions
Cook Mode Off: Prevents screen dimming
- Heat a large Dutch oven over medium heat with olive oil. Cut your peppers and onions into a medium dice
- Add the vegetables to the pot along with salt. Cover with a lid, and cook until the peppers are soft and the onions are translucent, about 15 minutes
- Add in the garlic, and cook for about 30 seconds, or until fragrant
- Add the spices (chili powder, cumin, and oregano) into the pot, and toast for about a minute before adding the soy sauce
- Add the crushed tomatoes, diced tomatoes, and (drained and rinsed) beans (2 cans). Reduce heat to low, cover, and simmer for 1 hour with occasional stirring
- Meanwhile, add tahini (or any nut/seed butter) and an entire other can of beans (not drained or rinsed) to a food processor. Blend until smooth
- Add the cream mix to the pot, and stir until fully combined. Squeeze in some lime, and divide into 6 servings
Nutrition Facts
------------------------------------------
Total Fat: 8.9g (11 %)
Saturated Fat: 1.1g (5 %)
Polyunsaturated Fat: 2.8g
Monounsaturated Fat: 3.0g
Cholesterol: 0mg (0 %)
Sodium: 1757mg (76 %)
Total Carbohydrate: 55.4g (20 %)
Fiber: 7.9g (28 %)
Net Carbs: 47.5g
Total Sugar: 11.4g
Protein: 16.8g (34 %)
------------------------------------------
------------------------------------------
Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 249mg (19 %)
Iron: 7.23mg (40 %)
Magnesium: 112mg (27 %)
Potassium: 1247mg (27 %)
Sources of Inspiration
This post may contain affiliate links