Vegan Chili Protein Packed (Printable Version)
Hearty vegan chili featuring beans, tofu, and vegetables for a balanced, protein-rich meal.
# Ingredients:
01 -
1 large onion
02 -
2 bell peppers
03 -
2 carrots
04 -
3 cans beans (chickpeas, kidney beans, pinto beans, black beans, etc.)
05 -
30 oz diced tomatoes
06 -
28 oz tomato sauce
07 -
16 oz extra firm tofu or an additional can of beans
08 -
2 tbsp chili powder
09 -
1 tsp cumin
10 -
1/2 tsp salt
11 -
Optional hot sauce and black pepper as desired
12 -
2 tsp minced garlic
# Steps to Follow:
01 -
If desired, start by browning the onion in a little vegetable or olive oil.
02 -
Add all ingredients to a large pot and stir.
03 -
Bring to a boil over medium heat. Reduce the heat to a simmer.
04 -
Cover and cook for 45 minutes or until the carrots are no longer crunchy.
05 -
Serve hot, or let cool before transferring to meal prep containers. Refrigerate leftovers for up to a week, or freeze for up to three months.
# Additional Notes:
01 -
Readers also love this classic Cauliflower Soup.