Vegan chili con 'carne'
Vegan chili con 'carne'
290 cals, 20p, 25c, 8f (per meal)
  • Oil
    2 tbsp (30mL)
  • Garlic, minced
    3 cloves (9g)
  • Kidney beans, drained and rinsed
    1 can (~16 oz) (448g)
  • Lentils, raw
    1/2 cup (96g)
  • Vegetarian burger crumbles
    1 package (12 oz) (340g)
  • Canned stewed tomatoes
    1 can (~14.5 oz) (405g)
  • Ground cumin
    1 tsp (2g)
  • Chili powder
    1 tsp (3g)
  • Vegetable broth
    1 cup (237mL)
  • Onion, chopped
    1 medium (2-1/2" dia) (110g)
  • Bell pepper, chopped
    2 medium (238g)
  • 1
    Heat the oil in a large saucepan over medium heat.
    2
    Add the garlic, and chopped onion and peppers. Cook until soft.
    3
    Add in the cumin, chili powder, and salt and pepper to taste. Stir.
    4
    Add in the kidney beans, lentils, tomatoes, veggie crumbles, and the vegetable stock.
    5
    Bring to a simmer and cook for 25 minutes.
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