Vegan Chili Recipe
Super Easy Vegan Chili Recipe made with beans, pasta and tomatoes
Servings 10 cups
Calories 119kcal
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 Onion finely diced
- 5 cloves Garlic minced
- 4 celery stalks I used the small celery stalks
- 16 oz Butternut Squash Cubes 1 LB, got them pre-cut
- 15 oz Fire roasted tomatoes 1 can
- 1 Bell Pepper Julienne
- 3 teaspoon Salt
- 1 teaspoon Thyme
- 1 teaspoon Dill
- 1 teaspoon Marjoram
- 2 teaspoon Cumin-Coriander Powder
- 2 teaspoon Chili Powder Adjust to taste
- 1 Thai Chili Optional, add if you like the heat
- 2 cup Corkscrew Pasta
- 8 cup Water
- 1/2 cup Vegetable Stock Optional
- 2 Bayleaf
- 1/2 cup refried beans
- 1/2 teaspoon Lemon Pepper
Instructions
- Preheat oven to 400 degrees
- Place dutch oven on stove and heat on medium heat
- Add the oil and onions
- Cook the onions for about 4 minutes on medium until they were translucent
- Next, Add the celery, Bell Pepper and Butternut Squash
- Add one can of Fire-roasted tomatoes and the dry spices (except Lemon Pepper)
- Add the pasta and water, mix well
- Add the Bay Leaves at the top which will be discarded in the end
- Place the Dutch Oven in the preheated oven and cook for 90 minutes
- After 90 minutes, turn off the oven and carefully remove the Dutch oven
- Remove the 2 Bay leaves before adding the remaining ingredients (Beans and lemon pepper)
- Mix every thing gently
- Close the lid of the Dutch oven and put it back into the oven. No need to turn the oven on again as it will still be hot
- Remove from the oven after 10 minutes and mix gently before serving
Nutrition
Calories: 119kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 901mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5547IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 1mg
