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Vegan Chili is for Dinner.

Vegan Chili takes 10 minutes to prepare.

Vegan Chili takes 60 minutes to cook.

Vegan Chili makes 15 servings.

The ingredients for Vegan Chili are:

Dried pinto beans, 2 cups
Dried garbanzo beans, .5 cup
Dried red kidney beans, .5 cup
Dried navy beans, .5 cup
Dried lima beans, .5 cup
Bob's Red Mill TVP, 1 cup
Yellow Sweet Corn, Canned, 1 can
Olive Oil, 2 tbsp
Roasted Garlic, 6 cloves
Onions, raw, 1 cup, chopped
Chili powder, 6 tbsp
Ground Cumin, 2 tbsp
Sea Salt (to taste)
Stewed Tomatoes, 2 28 oz. cans
Tomato Paste, 1 can (6 oz)

Here is how you make Vegan Chili:

Wash beans and soak overnight (8 hours or more) in refrigerator. Place all ingredients except tomatoes and tomato paste in pressure cooker, add enough water to cover all ingredients and have an extra inch of water on top, bring to pressure, and cook for 50-60 minutes. It will take much longer to cook if beans are not pre-soaked.De-pressurize, remove lid, add tomatoes and tomato paste, bring to boil, salt to taste, serve.Serving Size: Makes 15 servings, small bowlsNumber of Servings: 15Recipe submitted by SparkPeople user CTVEG17.

The nutritional information for Vegan Chili is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 155.4

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 483.8 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 7.4 g
• Protein: 8.8 g

The dietary needs meet for Vegan Chili is Vegan