Meatless Chili recipe

All Recipes Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Ingredients

1 (28 ounce) can crushed tomatoes
1 (8 ounce) container firm tofu, drained and cut into 1/2-inch cubes
3 cups water
1 ½ cups chopped bell peppers
1 ¼ cups drained canned corn kernels
1 ¼ cups chopped carrots
½ cup
1 tablespoon onion powder
1 ½ teaspoons garlic powder
1 ½ tablespoons chili powder
1 ½ tablespoons ground cumin
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can lima beans, drained
1 tablespoon

Nutrition Info

154 calories
carbohydrate: 27.9 g
cholesterol: : -
fat: 2.2 g
fiber: 8.3 g
protein: 9.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 505.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomatoes, tofu, water, bell peppers, corn, carrots, chile peppers, onion powder, garlic powder, chili powder, and cumin in a large pot over high heat, bring to a boil. Reduce heat and simmer until vegetables are tender, 30 to 45 minutes.

  2. Add kidney and lima beans, continue simmering until heated through, 10 to 15 minutes. If chili sauce is too liquidy, stir in vegetable protein until desired thickness is reached.

Recipe Yield

10 servings

Recipe Note

I have a vegan friend who can always be counted on to serve up yummy vegan food. This recipe for vegan veggie chili is an awesomely delicious, extremely wholesome dish. Pairing it with a good homemade cornbread recipe, it becomes a perfect protein meal, alive with color, fiber, taste, and nutrition.

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