Appetizers / Soups / Salads

Vegan Multi-bean chili is for Soup.

Vegan Multi-bean chili takes 30 minutes to prepare.

Vegan Multi-bean chili takes 25 minutes to cook.

Vegan Multi-bean chili makes 8 servings.

The ingredients for Vegan Multi-bean chili are:

Beans, white, 15 oz can (rinsed and drained)
Beans, black, 15 oz can (rinsed and drained)
Beans, red kidney, 15 oz can (rinsed and drained)
*Extra Light Olive Oil, 1 tbsp
1 Large Onion diced
2 Green Peppers
2 Yellow Peppers
Crushed Tomatoes, 28 oz can
3 whole tomatoes, chopped
8 Cloves garlic - diced
Water, tap, 3 cup

Here is how you make Vegan Multi-bean chili:

Heat oil in Dutch oven over med heat. Add onion and cook, stirring until just beginning to soften (2-3 min). Reduce heat to med-low and cook, stirring often, until ver soft and just beginning to brown (3-4 min). Add garlic to taste and cook (note, you can also add chili powder, cumin and chipotle at this point, but they are too hot for me) stirring constantly, until fragrant (30 seconds - 1 min). Stir in canned and fresh tomatoes, beans and water. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10-15 minutes.This can be refridgerated for up to three days or frozen for up to two months.Number of Servings: 8Recipe submitted by SparkPeople user BLUEROO.

The nutritional information for Vegan Multi-bean chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 256.4

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 324.7 mg
• Total Carbs: 48.1 g
• Dietary Fiber: 12.0 g
• Protein: 13.6 g

The dietary needs meet for Vegan Multi-bean chili is Vegan