I love a good chili, especially one that is high in nutrients and low in fat. This recipe is 100% vegan and is so good. It is also easy to adjust to your sensitivity to spice. I found the spice to be perfect myself, even with the Jalapeno. This recipe is perfect for those new to cooking vegan or simply interested in trying vegan dishes.
Nutritional information is as follows;
Calories per serving: 411/ Fat: 5g/ Net carbs: 5og/ Protein: 16g/ Fiber: 20g
Ingredients:
4- 15 oz cans of white beans (preferably Great Northern, otherwise any will do) ($3.56) 2- 4 oz cans of chopped green chili peppers ($0.89) 1- 32oz box of vegetable broth ($1.49) 1- 5.5-oz can of coconut milk (or a little less than half a 13.5 oz can) ($2.49) 1 cup of frozen corn ($1.25) 1 large onion (diced) ($0.50)
1 Jalapeno (diced; add more for preferred spice) ($0.24) approx 4-6 cloves of garlic (minced) ($0..59) 1 tbsp chili powder ($1.50)
3 tsp cumin ($2.99)
1 tsp oregano ($1.50)
Salt and pepper to taste
Cooking spray for sauteing
Optional: 1/2 tsp cayenne powder for more spice ($3.79)
Approximate cost: $20.54
Spray a large pot with cooking spray then add onion, jalapeno, and minced garlic. Saute until fragrant, approx 5 mins. Spraying the pot with cooking spray cuts down on the calories
Add beans, green chili peppers, vegetable broth, and spices to the pot. Stir to incorporate the spices.
Reduce heat to low, cover, and let simmer for 25 minutes.
For a creamy texture, add coconut milk and 1 cup of soup, strained of most of the broth, together in a blender until very smooth then add it back into the pot
Lastly, add the frozen corn and simmer for 5 more minutes.
Topping ideas: sour cream (nondairy if vegan), crushed tortilla strips, french fried onions