Calories

440

Protein

19g

Carbs

74g

Fat

9g

This spicy chili has just the right amount of heat, but don’t skip the avocado to help balance out the spice with cool creaminess. This is one of my favorite vegan dishes! Not only is it delicious, it’s also an easy, meatless meal that even meat-lovers enjoy. Be sure to get the right chipotle sauce, otherwise it will be way too spicy!

Vegan Chipotle Chili

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Recipe Type: lunch/dinner

Serving Size: 2 cups

Makes 5 servings

Ingredients

2 tablespoons avocado oil (or olive oil)
1 white onion, diced
1 tablespoon garlic, minced
1 (15-ounce) can black beans
1 (15-ounce) can kidney beans
1 (12-ounce) can corn
2 cups vegetable broth
1 (8-ounce) can chipotle sauce (not chipotle in adobo sauce)
2 large tomatoes, diced
2 teaspoons salt
2 cups quinoa, cooked
2 tablespoons fresh lime juice
Avocado, for topping
Cilantro, for topping

 

Directions

  1. In a large pot, heat avocado oil and sauté onions and garlic. Cook until onions becomes translucent.
  2. Add beans, corn, vegetable broth, chipotle sauce, tomatoes, and salt.
  3. Simmer for 10 minutes until tomatoes get tender.
  4. Add quinoa and lime juice, then continue to heat another 5 minutes.
  5. Top with avocado and cilantro. Serve warm.

 

*Nutrition analysis done without toppings.

 

NUTRITIONAL INFO PER SERVING
Calories 440 (80 from fat)
Total fat 9g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 1810mg
Carbohydrate 74g (18g dietary fiber, 9g sugar)
Protein 19g

 

WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.