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More Popular Recipes

Get-Up-N-Go Chili (Vegan)

Recipe #284076 | ½ day | 30 min prep | SERVES 6 -8 (Change Servings)
(1) RATE IT NOW READ REVIEWS

MN_SpiceHunter

RECIPE BY: MN_SpiceHunter

I make this when I'm feeling run down--it's chock-full of potassium, vitamin C and protein. Increasing or decreasing the spice level is easy--use a hotter or milder chili powder, more or less jalapeno, different varietals of bell pepper. Freezes well.

Posted on: Feb 3, 2008

Print Recipe

Ingredients

  • 1 medium onion, chopped
  • 1-2 jalapeno pepper, cored, seeded and minced fine
  • 1 1/2 tablespoons olive oil
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 (15 ounce) can black beans or kidney bean, drained and rinsed
  • 1 (11 ounce) can corn, drained
  • 1/4 cup brown rice, uncooked
  • 1/4 cup lentils, uncooked
  • 1 large bell pepper, chopped (use green for spicier chili, red for mellower, yellow for a touch of sweetness)
  • 4-6 garlic clove, minced or pressed
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 cups vegetable broth
  • 1 cup dark beer (stout or porter, several available brands are vegan. Guinness is not.) or tomato juice
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon real maple syrup
  • 2 teaspoons salt
  • 1/3 cup textured vegetable protein

    • Directions

    1. 1
      Heat oil in frying pan, add onion and jalapeno. Saute until onion is almost transparent, add garlic and saute one minute more. Remove from heat.
    2. 2
      Combine all ingredients EXCEPT TVP in crock pot. Stir well.
    3. 3
      Cook on low heat 6-8 hours or medium/high 4-6 hours.
    4. 4
      Add TVP 15 minutes prior to serving, stir in very well.

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    Featured Reviews for This Recipe

    From: The Amaze-Ing Me

    On Feb 27, 2008

    Used 1/2 jalepeno, no lentils on hand so used 1/2cup brown rice, reduced amount of chili pepper used to 2 teaspoons...overflowing maple syrup tablespoon but it was still a little too spicy. Will make again but tone it down some more. Forgot the TVP but it was fine without it.

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (457g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    textured vegetable protein

    Calories 350
    Calories from Fat 55 (15%)
    Amount Per Serving %DV
    Total Fat 6.2g 9%
    Saturated Fat 1.0g 4%
    Monounsaturated Fat 3.2g
    Polyunsaturated Fat 1.5g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1377mg 57%
    Potassium 1038mg 29%
    Total Carbohydrate 62.5g 20%
    Dietary Fiber 14.0g 55%
    Sugars 11.7g
    Protein 13.9g 27%
    Vitamin A 1790mcg 35%
    Vitamin B6 0.6mg 28%
    Vitamin B12 0.0mcg 0%
    Vitamin C 50mg 84%
    Vitamin E 0mcg 3%
    Calcium 94mg 9%
    Iron 4mg 24%

    detailed view...

    how is this calculated?

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