Vegetarian Chili
View original ↗
Sugar Spun Run · by Sam Merritt

Vegetarian Chili

NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 38%
CARBS 65G67% OF CAL
15G FIBER36G OTHER13G TOTAL SUGAR
FAT 7G17% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A deeply flavored vegetarian chili loaded with beans, sweet potato, and warm spices. Satisfying and hearty enough to please meat-eaters too.

mainamericansoupbeansdairy freegluten freeveganvegetarian
View the full recipe on Sugar Spun Run →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 Tablespoons cooking oil (I use avocado or olive oil)
  • 1 large onion (diced (about 1 ½ cups))
  • 1 ½ cups diced peeled sweet potato (cut into ½” cubes)
  • 1 red bell pepper (diced )
  • 1 Tablespoon minced garlic
  • 1 Tablespoon chili powder
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon ancho chili powder (see note)
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¾ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 2 Tablespoons tomato paste
  • 1 ½ Tablespoons coconut aminos
  • 1 15- oz can black beans (lightly rinsed and drained)
  • 1 15- oz can kidney beans (lightly rinsed and drained )
  • 1 15- oz can pinto beans (lightly rinsed and drained )
  • 1 14.5- oz can fire roasted diced tomatoes (undrained)
  • 2 4- oz cans fire roasted diced chiles (mild, undrained)
  • 1 cup vegetable broth
PREP
15M
SODIUM
1288MG
ESTIMATE
COMPLETE

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