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)
* 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