Mexican

Vegan Chili is for Soup.

Vegan Chili takes 15 minutes to prepare.

Vegan Chili takes 360 minutes to cook.

Vegan Chili makes 8 servings.

The ingredients for Vegan Chili are:

Butternut Squash, 2 cup, cubes
Yellow Sweet Corn, Canned, 1 can (12 oz), not drained
Tomato Paste, 1 can (6 oz)
*365 Organic Diced Tomatoes, 1 lrg can, not drained
*Goya Black Beans, 1 can, drained
*Goya Dark Red Kidney Beans, 1 can, drained
Beans, great northern, 1 can, drained
Carrots, raw, .5 cup, chopped
Onions, raw, .75 cup, chopped
Garlic, 10 cloves, chopped
Peanut butter, 2 tbsp
Cumin, 1 tbsp
Chili powder, 2 tbsp
Pepper, red or cayenne, a few dashes
Cilantro, dried, .5 to 1 tbsp
Molasses, 1 tbsp
Cinnamon, ground, a dash or two
Pepper, black, 6 dashes

Here is how you make Vegan Chili:

Throw all ingredients into a slow cooker. Stir.Cook on High for 3 hours, stir, then cook on low for 3-5 more hours.Number of Servings: 8Recipe submitted by SparkPeople user KATIE123080.

The nutritional information for Vegan Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 242.1

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 934.3 mg
• Total Carbs: 45.6 g
• Dietary Fiber: 11.0 g
• Protein: 12.6 g

Vegan Chili is Mexican cuisine.

The dietary needs meet for Vegan Chili is Vegan