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.
    Add the garlic, and chopped onion and peppers. Cook until soft.
    Add in the cumin, chili powder, and salt and pepper to taste. Stir.
    Add in the kidney beans, lentils, tomatoes, veggie crumbles, and the vegetable stock.
    Bring to a simmer and cook for 25 minutes.
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