Ingredients
- 2 tbsp (30 ml) vegetable oil
- ½ tsp salt
- 2 stalks green onion, sliced, white and green parts separated
- 3 garlic cloves, crushed
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (3 g) chili powder
- ½ tsp cayenne pepper, or less for less spicy
- ¼ tsp ground black pepper
- 3⅓ cups (800 g) canned diced tomatoes
- 1¼ cups (221 g) cooked kidney beans
- 1⅔ cups (188 g) veggie ground†
- ¼ cup (66 g) tomato paste
- 2 tsp (10 ml) chipotle adobo sauce
- 2 tsp (9 g) brown sugar
- 2 slices multi-grain bread, toasted
- ½ avocado, diced
- 2 tbsp (25 g) pickled red onions
- 2 tbsp (2 g) fresh cilantro (optional)
- 0.53 oz (15 g) vegan feta, crumbled (optional)
Nutrition Facts
Per serving
Calories
748
Protein
35.3g
Carbs
78.2g
Fats
37.0g
Directions
1. Add the oil, white part of the onions, garlic, and spices to a sauté pan or large pot.
2. Cook over medium-high heat for 3 - 4 minutes.
3. Add the remaining chili ingredients and cook for 7 - 10 minutes.
4. Taste test and adjust seasonings as desired, then divide amongst bowls.
5. Serve with some toasted bread on the side, and add any toppings of your choice. Enjoy!
2. Cook over medium-high heat for 3 - 4 minutes.
3. Add the remaining chili ingredients and cook for 7 - 10 minutes.
4. Taste test and adjust seasonings as desired, then divide amongst bowls.
5. Serve with some toasted bread on the side, and add any toppings of your choice. Enjoy!