Vegan Pinto Bean Chili Recipe


Nutrition

Cal/Serving: 652
Daily Value: 33%
Servings: 10

High-Fiber, Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat3g5%
Saturated1g4%
Carbs125g42%
Fiber35g141%
Sugars7g0%
Protein43g85%
Sodium531mg22%
Calcium564mg56%
Magnesium383mg96%
Potassium3653mg104%
Iron22mg120%
Zinc7mg44%
Vitamin A1432IU29%
Vitamin C9mg15%
Thiamin (B1)1mg51%
Riboflavin (B2)0mg20%
Niacin (B3)2mg11%
Vitamin B61mg37%
Folic Acid (B9)644µg161%
Vitamin E2mg12%
Vitamin K72µg90%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Pinto Bean Chili
Sarena Shasteen

I realize there are about a million and one ways to make chili, so I figured I would make it a million and two. 

Click here to see the Vegan Pinto Bean Chili for a Crowd story. 

3.57576
Ratings66

INGREDIENTS

  • 4 cups (12-ounce bag) frozen pepper and onion mix (if these are larger pieces, grind in a food processor to desired size), thawed or use a fresh mixture of the vegetables
  • 2 cloves garlic (minced)
  • One 15-ounce can tomato sauce
  • One 14.5 ounce-can petite diced tomatoes
  • 8 cups cooked pinto beans (the secret special ingredient)
  • ½ cup water
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon ground dried coriander
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon vinegar (this brightens all the flavors...trust me on this one!)

DIRECTIONS

In a pot over medium-low heat, cook the peppers and onions until translucent. Add the garlic and sautée for a minute. Add a little water to the pan if you need moisture to keep the vegetables from burning or sticking.

When the vegetables are cooked, add all of the remaining ingredients except the vinegar to the pot. Simmer for 20 minutes. Then add the vinegar when done. 

Recipe Details

This makes a lot, but it freezes very well for a quick hot meal.

Servings: 10

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human