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Kelly's Favorite Chili (Vegan)

Sunday, January 10, 2010

I get a lot of requests for this recipe so here you all go... it is a nutritional powerhouse!!!

I love this chili, I started with a recipe a long time ago and have adapted it. It is totally meatless and very healthy but amazingly delicious. It makes a huge crockpot full about 6 2cup servings but you can freeze it for later. I like to serve it with hot sauce. I also usually look for reduced sodium beans because there are so many canned goods it would be high in sodium otherwise. I like my chili very thick, but if you want it more soupy you don't have to drain all the cans of beans. I think the original recipe just called for 2 undrained cans of kidney beans. I like having the mix of all three beans but you could easily leave one of the cans out or substitute one kind for another. These three mix very well together. Toppings are endless here from any kind of cheese to sour cream, greek yogurt, guac, plain, hot sauce, anything really. If you don't like one of the vegetables you can leave it out or sub another or use different amounts.... change as you wish!

1 large diced onion
1 diced green pepper
about 6oz of those matchstick shredded carrots (or shred your own)
a package (8oz) of sliced mushrooms
28oz can of crushed tomatoes, you can use any flavor or style you like
15oz can kidney beans, drained
150z can garbanzo beans, drained
15oz can pinto beans, drained
8oz can of crushed pineapple- you can't really taste pineapple but it adds to the overall flavor
at least 2 tbsp of chili powder - more and garlic powder to taste

Combine everything and mix it up really well. cook in crockpot on high for 4 - 4.5hours.

*Let me know if you make it, if you adjust anything, and what you think, would love to hear!

**here is a breakdown of nutritionals, the reason I don't share it in sparkrecipes is because I encourage people to enter recipes themselves with the ingredients they use. Since this recipe is endlessly adaptable people may decide to switch it up or adjust for different vegetable additions or toppings. (ok and I'm lazy so my recipe is really just the ingredient list and nothing else)

Nutritional Info

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 272.3

* Total Fat: 1.7 g
* Cholesterol: 0.0 mg
* Sodium: 732.7 mg
* Total Carbs: 57.4 g
* Dietary Fiber: 17.8 g
* Protein: 16.2 g
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Member Comments About This Blog Post
  • LOVE_2_RUN
    I love chili and will definitely try this recipe. My favorite brand of canned tomatoes is Muir Glen Organic crushed tomatoes w/basil or fire roasted tomatoes. I can't wait to try the chili with pineapple, sounds delicious.
    4133 days ago
    This looks awesome! I'm going to try it soon. When I make Chili I put Brown Sugar in mine (my own bowl) b/c I grew up with it like that. It makes it sweet so I wonder if the crushed pineapple will take the place. Thanks!

    4157 days ago
  • CMR132
    Im going to have to try it- looks awesome!! thanks!
    4158 days ago
  • no profile photo 2BSAILINGFREE
    Sounds good! I'm going to try it soon:) I'm curious to see how this turns out with the pineapple in it. I recently made a vegetarian chili with butternut squash in it and loved it! I'll post that one as soon as I have time. Thank you for sharing this recipe! emoticon
    4167 days ago
    Thanks for the awesome recipe!!! I'll have to try it sometime soon emoticon
    4169 days ago
    This looks a-maze-ing :-) I'm totally gonna try it! Love a good crockpot recipe!
    4169 days ago
    I am going to male this tonight or tomorrow, sounds awesome. Will report after consuming :)
    4169 days ago
    MUSICLVR2675- yea, all the spices are totally to taste, I usually like a lot but in this don't even use much because there is already so much flavor! I like it spicy but usually do that with hot sauce at the end so everyone can adjust to taste.

    I imagine non vegetarians could also sub a can of the beans or some of the veggies for a little ground beef or turkey but I have never tried it. Or you could make the chili and just pan cook the meat on the side for those that want it or as a topping. It is very thick and hearty without the meat, even my extremely carnivorous bf will eat it.
    4170 days ago
  • MUSICLVR2675
    oooh I wanna try this! All those beans sound awesome! When we make chili, we don't put beans in them. Real Texas chili doesn't have beans in them, or so I'm constantly reminded. My mom is from Ohio so growing up I had beans in my chili haha who cares, I love beans. We also add a ton of spices like Mexene chili powder, cayenne, jalapeno, and serano peppers.
    4170 days ago
    Grovere- Doubt you did anything wrong, really just depends on how much bean juice you use, the size of the onion/ pepper etc, I usually use a LOT of veggies. Plus how full you fill your measuring cup can matter too! The twelve cups was more of an estimate than an exact science.
    4170 days ago
    THANKS I can't wait to try...Funny.. I was just browsing recipes looking for some on Sparkrecipe.. and switched to blogs... and found this..I am tickled!

    4170 days ago
    IT IS YUMMY!! I made it yesterday! I wonder if I did something wrong though because I only ended up with 10 cups instead of 12?
    4170 days ago

    Comment edited on: 1/10/2010 7:45:52 PM
    Wow sounds yummy!!!
    4170 days ago
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