Vegan Chili Recipe Video
Ingredients
| Kidney beans | 2 Cup (32 tbs), cooked | |
| Tomatoes | 1 Cup (16 tbs), diced with juice | |
| Corn | 1 1⁄2 Cup (24 tbs) (with few black beans) | |
| Red onion | 1⁄2 Cup (8 tbs), chopped | |
| Cilantro | 1 Cup (16 tbs), chopped | |
| Jalapeno | 1 Medium, chopped | |
| Red bell pepper | 1⁄4 Cup (4 tbs), seeded, diced | |
| Scallion | 1⁄4 Cup (4 tbs), chopped | |
| Chilli powder | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Olive oil | 3 Tablespoon | |
| Water | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon (to taste) |
Nutrition Facts
Serving size
Calories 402 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 355.5 mg14.8%
Total Carbohydrates 63 g21.1%
Dietary Fiber 13 g52.1%
Sugars 3.6 g
Protein 17 g34.7%
Vitamin A 20.4% Vitamin C 31.6%
Calcium 8.7% Iron 33.6%
*Based on a 2000 Calorie diet
Directions
1. In a large pot, heat 2 tablespoon olive oil. Saute the red onions till translucent.
2. Add tomato, kidney beans, corn, water and salt. Stir, close and bring it to boil.
3. In the meanwhile, in a pan, heat 1 tablespoon olive oil.
4. Add red bell pepper, jalapeno, cilantro and sauté for 1 minute.
5. Put chilli powder, coriander powder, cumin, garlic and sauté for 1 more minute.
6. Add this mixture into the vegetable mix and simmer for another 5 minutes.
SERVING
7. In a serving bowl, serve the chilli hot garnished with cilantro and scallions, with bread or any side of choice.
Chef
