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Smoky Vegan Chili


"This recipe is a long-time favorite in my house. It's quick to make and is very healthy. The adobo chili is a must. You can find them in a small can in the Mexican food aisle of most grocery stores. This chili freezes well, so double the recipe if you want."
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30 m servings 194 cals
Original recipe yields 8 servings

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  1. Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
  2. Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
  3. Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.

Nutrition Facts

Per Serving: 194 calories; 4.1 g fat; 29.9 g carbohydrates; 13.7 g protein; < 1 mg cholesterol; 1490 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I liked this chili. I added or adapted some things. I used tvp that I had soaked in water first. I used a homemade version of browning sauce and added extra adobe sauce and peppers. Thank you f...

It was ok. Wouldn't make again. Tasted more like a tomato stew type dish rather than chili

This chili is awesome, kids love it too...

My husband and I loved this chili! Didn't even miss the fact that it was not made with meat. I had to substitute diced tomatoes because I did not have stewed. The chipotle gives it just the r...