Bakerita · by Rachel Conners★ 5.0 (2)
Vegan Chili
NUTRITION · PER SERVING75M COOK
CAL 9%·PRO 19%
CARBS 31G69% OF CAL
9G FIBER13G OTHER9G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan chili loaded with beans, vegetables, and warm spices. Substantial and flavorful without any meat, perfect for lunch or dinner.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons avocado oil
- 1 large yellow onion (diced)
- 1 red bell pepper (seeded and diced)
- 1 pound mushrooms (I used a blend of cremini and white button mushrooms, diced)
- 2 medium potatoes (diced into ¼” pieces)
- 5 cloves garlic (minced)
- 2 15 oz cans kidney and/or pinto beans (drained and rinsed)
- 1 28 oz can diced tomatoes with juice
- 1 6 oz can tomato paste
- 4 cups vegetable stock
- ¼ cup nutritional yeast
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried chile powder (or to taste)
- 1 teaspoon sea salt
At a glance
PER SERVING · TIME 75M
CAL 9%·PRO 19%
CARBS 31G69% OF CAL
9G FIBER13G OTHER9G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 474mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 698mg
- Calcium
- 86mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 474MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.