Black Bean and Corn Chili (Vegan)
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By Deborrah Cooper
Black Bean and Corn Chili (Vegan)
6 steps
Prep:20minCook:1h
from the Veganuary 2024 UK celebrity cookbook. It has no nutrition breakdowns though, so I found my way here.
Updated at: Tue, 12 Nov 2024 21:55:10 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
20
High
Nutrition per serving
Calories363.6 kcal (18%)
Total Fat11.3 g (16%)
Carbs54.8 g (21%)
Sugars13.1 g (15%)
Protein16.5 g (33%)
Sodium550.5 mg (28%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
15.5 ozcan low sodium black beans
15.5 ozcan low sodium kidney beans
15.5 ozno salt added corn
can
1red bell pepper
medium
1 stalkcelery
large
1red onion
medium
4 clovesfresh garlic
1carrot
medium
28 ozcan crushed tomatoes
or diced
2 tablespoonsnutritional yeast
1 teaspoonpaprika
1 tablespoonchili powder
4bay leaves
2 tablespoonsvegetable oil
Instructions
Step 1
Chop pepper, celery, carrot and onion and set aside.
Step 2
Mince garlic and set aside separately.
Step 3
Add oil to large non-stick pot and sauté the vegetables over medium heat until the onions are translucent and soften, about 5-7 minutes.
Step 4
Add the minced garlic and cook for another minute.
Step 5
Stir in everything else and let simmer for an hour or so, adjusting seasonings if necessary.
Step 6
Top with chopped green onion, cilantro or a squeeze of lime.
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