Vegan Chili Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (34)

Vegan Chili Recipe

NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 38%
CARBS 66G55% OF CAL
20G FIBER12G SUGAR34G OTHER
FAT 20G37% OF CAL
2G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan chili built on walnuts and mushrooms for deep, savory richness, spiked with cumin and chili powder. A crowd-pleasing bowl that satisfies meat-eaters and plant-based diners alike.

mainmexicansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • ½ cup walnuts
  • ½ ounce dried shiitake mushrooms
  • 2 tablespoons olive oil
  • 2 large onions (chopped (about 2 cups))
  • 3 stalks of celery (chopped)
  • 2 jalapeños (seeded and chopped)
  • 1 tablespoon ground cumin
  • ¼ cup chili powder
  • 3 tablespoons tomato paste
  • 6 cloves of garlic (minced)
  • 1 28- oz can diced tomatoes (with juices)
  • 1 can (15 oz. low sodium black beans, drained and rinsed)
  • 1 can (15 oz. Cannellini beans, drained and rinsed)
  • 6 cups of vegetable stock or water
  • 3 tablespoons soy sauce (use tamari for gluten free option)
  • ¾ cup medium coarse bulgur *
  • ½ cup cilantro (roughly chopped - plus more as garnish)
  • 1 ripe avocado (cut into small pieces)
  • 1 radish (sliced thinly (watermelon radish if you can find))
  • ¼ cup whole kernel corn
  • 1 lime (cut into wedges)
PREP
15M
SODIUM
1656MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.