Makes 6 servings
2 Tablespoons olive oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
2 garlic cloves, minced
2 bell peppers, seeded and chopped
2 Tablespoons tomato paste
1/4 cup chili powder
1 teaspoon cumin
1 28-ounce can whole peeled tomatoes, broken up with a spoon or potato masher
1 15 1/2-ounce can black beans, drained
1 15 1/2-ounce can kidney beans, drained
2 scallions, sliced
1/4 cup chopped fresh cilantro
avocado, peeled, cut in chunks, and tossed with lemon juice
Perfect for frosty winter days, this nicely spiced vegan chili will warm you up (and fill you up!) in a hurry.
1. In a large sauce pot, heat the oil. Add the tofu and sauté for 5-7 minutes. Transfer to a plate.
2. In the same pot, combine the onion, carrot, garlic, and peppers and cook for 15 minutes. Add the tomato paste and stir for 1 minute.
3. Add the chili powder, cumin, tomatoes, canned beans, and tofu. Simmer, stirring occasionally, until thickened, about 20 minutes.
4. Serve in bowls topped with scallions, cilantro, and avocado.
Carbohydrates: 52 g
Fat: 16 g
Protein: 22 g
Fiber: 19 g