Big Batch Vegan Chili
15-serving veggie chili packed with flavor (as well as protein and fiber)
Servings: 15 people
Calories: 175kcal
Cost: $21
Equipment
- 8 quart stock pot or larger
Ingredients
- 2 cans sweet corn
- 2 cans black beans
- 2 cans pinto beans
- 2 cans kidney beans
- 2 cans tomato sauce
- 2 cans tomatoes, diced
- 3 cups water
- 5 ribs celery
- 16 cloves garlic
- 2 large onions
- 2 bell peppers, yellow, green, etc
- 1 hot pepper, large
- 7 tbsp cumin, ground
- 3 tbsp black pepper, ground
- 4 tbsp oregano, dried
- 1 tbsp olive oil
- 6 tbsp maple syrup, or cane sugar (optional)
- 3 tbsp salt, (optional)
- 1 lb vegan meat substitute, (optional)
Instructions
- In a large stock pot sauté chopped onion and pressed garlic in olive oil
- Strain and rinse all beans in a colander
- Add water, beans, corn, tomato sauce and diced tomatoes to pot
- Add sliced peppers, celery, maple syrup, and all spices
- Let simmer for 2-3 hours, stirring occasionally
- Serve with green onions and tortilla chips
Nutrition
Calories: 175kcalCarbohydrates: 33gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1847mgPotassium: 744mgFiber: 9gSugar: 10gVitamin A: 1047IUVitamin C: 35mgCalcium: 112mgIron: 5mg