Healthy Vegan Chili
This is a quick, extremely healthy vegan version of traditional chili. You cant even tell the difference It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.
This is a quick, extremely healthy vegan version of traditional chili. You cant even tell the difference It came from the website for Physicians Committee for Responsible Medicine originally, but I tweaked a little to make it even healthier.
- 1 onion chopped
- pepper
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 cup boiling water
- salt
- 2 cloves garlic minced
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1 can kidney beans
- 1/2 green pepper chopped
- 1/2 orange bell pepper chopped
- 1/2 cup textured vegetable protein
- 1/2 cup water or 1/2 cup vegetable stock
- 1 (19 ounce) canmixed beans
- 2 cans whole tomatoes sliced,juice included
- 1 cup fresh corn or 1 cup frozen corn
- 1 jalapeno pepper sliced (optional)
- 1 -2 teaspoon chili powder
- 1/4 teaspoon cayenne (more for spicier beans)
- Carbohydrate 7.74733331234537 g
- Cholesterol 0 mg
- Fat 0.3671843749754 g
- Fiber 2.21250317455987 g
- Protein 1.9128686874736 g
- Saturated Fat 0.063913374993616 g
- Serving Size 1 1 serving(s) (106g)
- Sodium 61.958133887464 mg
- Sugar 5.5348301377855 g
- Trans Fat 0.052802774995944 g
- Calories 39 calories
Step-by-step
- Pour the boiling water over the TVP and let stand until softened.
- Braise the onion, bell peppers and garlic in water until onion is clear, then add remaining ingredients, including TVP.
- Simmer for at least 30 minutes.
My Favorite Speedy Vegan Chili
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. But let me tell you, this vegan chili recipe is a lifesaver! It’s quick, easy, and so flavorful that even my picky eaters gobble it up. Forget spending hours in the kitchen – this recipe comes together in a flash, leaving you with more time for the things that truly matter.
I discovered this recipe a while back on a website dedicated to healthy eating, and I've tweaked it slightly to make it even more nutritious and perfectly suited to my family’s palate. What I love most about this chili is its versatility. You can easily adjust the spices to your liking – adding more chili powder for extra heat, or a pinch of cayenne for a fiery kick. And don't be afraid to experiment with different beans. Kidney beans are a classic choice, but black beans, pinto beans, or even a mix would work wonderfully.
One of the key ingredients is textured vegetable protein (TVP). This amazing little ingredient adds a hearty texture to the chili, making it surprisingly filling and satisfying. It’s also a great source of protein, making this a complete and balanced meal. I usually prepare a big batch on the weekend and store it in the fridge for quick weeknight dinners. A simple scoop of chili over brown rice or quinoa makes a fantastic and nutritious meal.
Beyond its deliciousness and convenience, this chili is incredibly healthy. It’s packed with vegetables, fiber, and plant-based protein. It's naturally low in fat and cholesterol, and it's a perfect option for those looking to incorporate more plant-based meals into their diet. And because it’s so easy to make, even my kids can pitch in with the preparation – making it a fun family activity.
This vegan chili isn't just a meal; it’s a celebration of simple, wholesome ingredients coming together to create something truly extraordinary. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. So, give this recipe a try, and I’m confident it will become a regular in your kitchen.
Tips and Variations:
- Spice it up: Add more chili powder, cayenne pepper, or a few dashes of your favorite hot sauce for extra heat.
- Add some veggies: Feel free to throw in other vegetables you love, such as zucchini, carrots, or corn.
- Make it creamy: Stir in a can of full-fat coconut milk for a richer, creamier chili.
- Top it off: Garnish with your favorite toppings, such as avocado, shredded cheese (vegan, of course!), sour cream (vegan), or chopped cilantro.
- Make it ahead: This chili tastes even better the next day, so feel free to make a big batch and store it in the refrigerator for later.
- Freeze it: This chili freezes beautifully. Simply portion it into freezer-safe containers and enjoy it later.
This recipe is a true testament to how delicious and satisfying plant-based cooking can be. Give it a shot, and I promise you won’t be disappointed!
