I’m a huge fan of chili so anytime I get the opportunity to re-create a mainstream dish into a vegan one, I’m all in!
Further Food Nutritionist Commentary:
The cumin will aid in digestion and garlic is not only anti-inflammatory but can feed the beneficial bacteria that live in our gut. This dish is very high in FODMAPs, so those who are sensitive, be aware!
By Dianne Rishikof, MS, RDN, LDN
Cancer Fighting Vegetable Bean Chili (vegan)
3 organic tomatoes (diced)
3 15-ounce cans organic tomato sauce
1 15-ounce can organic red kidney beans (rinsed, drained)
1 15-ounce can organic cannellini beans (rinsed, drained)
1 15-ounce can organic corn (drained)
1 large carrot (diced)
1/4 white onion(diced)
3 tablespoons chili powder & nutritional yeast
1-2 tablespoons cumin
2 cloves garlic
1 teaspoon sea salt
1 small jar of pickled jalepenos (diced w/ a little juice)
- Sauté onions and garlic with some olive oil together in a saucepan on low/med heat.
- In a separate larger size saucepan, combine together all other ingredients on low-medium heat and add the onions once they are browned.
- Let simmer on low heat for 20 min then serve. Enjoy!
Nutrition Bonus: Vit A: 194%; Vit C: 42%; Iron: 41%; Calcium: 15%
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