How to Make Vegan Taco Chili - A Step-by-Step Guide

Are you tired of the same old chili recipe and looking to spice things up with a healthy twist? Look no further! This Vegan Taco Chili is the perfect way to add some excitement to your weeknight dinners. It’s bursting with flavor and packed with protein and fiber, making it a hearty and satisfying meal for both vegans and meat-eaters alike. Plus, it’s incredibly easy to make and can be customized to suit your taste preferences. So, grab your apron and get ready to whip up a delicious pot of V...

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Ingredients

  • 1 tablespoon olive oil
  • 1 pound sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 stalks celery, chopped
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 (15 ounce) cans kidney beans
  • 1 (11 ounce) can Mexican-style corn

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 10 mins
  • Servings: 10
  • Yield: 10 servings

  • Heat the oil in a large skillet. Sautee the mushrooms, garlic, onion and celery until tender. Transfer them to a stock pot or slow cooker. Stir in the tomato sauce, tomato paste, beans and Mexican-style corn. Cook for at least an hour to blend the flavors.
  • Nutrition

    190 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 947mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 11g
    • Total Sugars: 7g
    • Protein: 11g
    • Vitamin C: 14mg
    • Calcium: 64mg
    • Iron: 4mg
    • Potassium: 666mg