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  • Healthy vegan one pot chili recipe

    Now don’t freak out when you see the word vegan, you really won’t miss the meat in this recipe.
    I eat this chili alongside my proteins and sometimes even as a complete meal topped over a bowl of brown rice.

    It is a great way to sneak in some extra fiber and veggies with a little bit of protein in your diet for very little calories per serving.

    The WHOLE recipe contains approximately:
    1,012 calories
    165g carbs
    55g fiber
    50g protein
    2 g fat

    Now that might sound like a lot but this recipe makes a whole lot of chili, around 4 big servings.

    That comes up to (per serving):
    253 calories
    42g carbs
    14g fiber
    12g protein
    5g fat

    Let’s move on to the recipe


    1 can of red kidney beans
    1 can of pinto beans
    2 green/mix bell peppers chopped
    2 medium sized carrots chopped
    2 medium onions chopped
    4 cloves garlic chopped
    2 14oz canned tomatoes (with sauce) chopped
    1 cup of vegetable broth
    1 tbsp olive oil (for frying veggies)

    Spice Mixture:
    2tsp salt (use smoked salt if you want the smoky flavor)
    2tsp black pepper
    2tsp cumin
    2tsp coriander
    2-4tsp cayenne (more if you like it extra hot)
    2tsp paprika
    1tsp garlic powder
    1tsp cocoa powder (this is the secret ingredient!)


    First off, rinse the beans and set them aside to drain.

    Add the oil to a large pot and fry the carrots, bell peppers, onions and garlic cloves. Fry just until the veggies have softened.

    Add the vegetable broth and the chopped tomatoes with sauce, add the beans and then stir around until everything is covered in liquid, add more hot water if not.

    Add the spice mixture, give the whole thing a good mix and bring the mixture to a boil.

    After 2 minutes of boiling, reduce the heat to low and let the chili cook for at least an hour.

    The longer it cooks, the more flavorful and thicker it gets.

    Serve in a bowl as a side dish or as a main on top of brown rice.

    Can also serve with cheddar cheese sprinkled on top.

    Article by saadhm
    Comments 1 Comment
    1. saadhm's Avatar
      saadhm -
      I make this once a week and have it every day to fill in any gaps in my fibre and vegetable intake.

      Who doesn't love a good bowl of chili?
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