CHILI FOR VEGANS

vegetarian-chili

MAKES 6 SERVINGS

  • 1 tablespoon refined coconut oil
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 4 Boca burgers (for vegetarians)
  • 1 tablespoon chili powder
  • 1 small can Ortega chilis
  • 1 tablespoon fresh oregano
  • 1 teaspoons Real Salt
  • 3 cups tomatoes, peeled, deseeded, and diced (you may use strained tomatoes from a can if you don’t have time to peel and deseed fresh tomatoes).
  • 1 cup vegetable broth
  • 1 cup kidney beans, cooked (you may use canned if you don’t have time to cook beans)
  • 1 cup black beans or chickpea beans, cooked
  • 3 cups mixed vegetables: ½ cup red bell pepper, ½ cup yellow bell pepper, ½ cup carrots, ½ cup zucchini, ½ cup squash, ½ cup crumbled cauliflower. Be creative! If you prefer other vegetables, feel free to add them.

 

  1. In a large saucepan or pot, heat oil over medium heat. Sauté onions and garlic for about 2 minutes.
  2. Add Boca burgers. Crumble and brown burgers, breaking apart as much as possible.
  3. Add jalapeno (if using), chili powder, Ortega chilis, oregano, salt, and tomatoes. Mix thoroughly until spices are will blended.
  4. Add broth.
  5. Dish out 2 cups of chili mixture. Put about one cup of chili at a time into the blender. Add ¾ cups of vegetables at a time and puree. Pour mixture back into the remaining chili pot. Add beans. Stir thoroughly and heat through on medium-low, about 5 minutes. Serve hot.

 

Nutrition Per Serving

160 Calories, 12g Protein, 23g Carbohydrates, 3g Fat, 2g Saturated Fat, 7mg Cholesterol, 580g Sodium, 8g Fiber

 

 

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