Food Faith Fitness · by Jonathan Porter★ 5.0 (1)
Vegan Chili
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 54%
CARBS 86G74% OF CAL
24G FIBER0G ADDED21G INTRINSIC41G OTHER21G TOTAL SUGAR
FAT 5G9% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan chili loaded with kidney and pinto beans, vegetables, and warming spices like cumin and cayenne. Ready in 35 minutes, satisfying and plant-based.
mainamericansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium yellow onion (diced)
- 2 medium green bell peppers (diced)
- 3 stalks celery (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (thinly sliced)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
- 2 cans red kidney beans ((15 ounces each) drained and rinsed)
- 2 cans pinto beans ((15 ounces each) drained and rinsed)
- 2 cans crushed tomatoes ((28 ounces each))
- 1 cup low-sodium vegetable broth
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 54%
CARBS 86G74% OF CAL
24G FIBER0G ADDED21G INTRINSIC41G OTHER21G TOTAL SUGAR
FAT 5G9% OF CAL
1G SAT4G 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
- 5m
- Cook
- 30m
- Sodium
- 1122mg
- Total sugar
- 21g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1886mg
- Calcium
- 267mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.