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.

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can use soybeans in place of limas.

Nutrition Facts

154 calories; protein 9.5g; carbohydrates 27.9g; fat 2.2g; sodium 505.5mg. Full Nutrition
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