How To Make Vegan Three-Bean Chilli with Potato Jackets
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 4 large potatoes
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can of diced tomatoes (14 oz)
- 1 can of kidney beans, rinsed and drained (15 oz)
- 1 can of black beans, rinsed and drained (15 oz)
- 1 can of pinto beans, rinsed and drained (15 oz)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Salt and pepper, to taste
- Optional toppings: diced avocado, chopped cilantro, vegan sour cream
Instructions
-
Preheat the oven to 400°F (200°C). Wash and pierce the potatoes with a fork. Place them on a baking sheet and bake for 45 minutes, or until tender.
-
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened, about 5 minutes.
-
Add the diced tomatoes, kidney beans, black beans, pinto beans, chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir well to combine.
-
Bring the chili to a simmer and let it cook for 30 minutes, stirring occasionally.
-
While the chili is simmering, remove the baked potatoes from the oven and carefully slice them open. Fluff the insides with a fork.
-
Serve the chili spooned over the potato jackets. Top with diced avocado, chopped cilantro, and vegan sour cream if desired. Enjoy!
Nutrition
- Calories : 307kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Sodium : 606mg
- Total Carbohydrates : 61g
- Dietary Fiber : 16g
- Sugars : 6g
- Protein : 14g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
