Slow Cooker

Vegan Chili is for Lunch.

Vegan Chili takes 15 minutes to prepare.

Vegan Chili takes 30 minutes to cook.

Vegan Chili makes 12 servings.

The ingredients for Vegan Chili are:

3 cup Gardein ground beef crumbles (by NIERADKAS)
439 gram(s) Goya red kidney beans (NOT the dark red beans)
3.5 cup Goya Black Beans
3.5 serving Chickpeas, Goya - 1/2 cup (by TGICAROL)
14 cup Publix tomato sauce (by SUZZZZQ)
7 cup Hunt's diced tomatoes , basil, garlic & oregano
1.5 cup, chopped Onions, raw
336 gram(s) Daiya Cheddar Style Shreds, 1/4 cup = 1 serving

Here is how you make Vegan Chili:

1). Open the kidney beans, black beans, chickpeas, tomato sauce, diced tomatoes and combine.2). Add your favorite chili seasoning mix (or make your own).3). Bring to a simmer. While doing this, finely dice 1.5c onion.4). Add onions.5). Continue simmering until fully warmed (about 30 mins). You can simmer this chili as long as you want, and the flavors will be even better! Stir often if simmering.6). 5 minutes prior to serving, add the Gardein beefless crumbles.7). Top with 1/4c. Daiya Cheddar Cheese.P.s: Use reduced sodium beans to cut back on salt content. Add jalapeno or other peppers to spice it up. Serving Size: Makes 12-1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user HEINTZT96.

The nutritional information for Vegan Chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 447.7

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 2,693.0 mg
• Total Carbs: 69.7 g
• Dietary Fiber: 17.8 g
• Protein: 15.8 g

Vegan Chili is Mexican cuisine.

The dietary needs meet for Vegan Chili is Vegan