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Vegan Chili

« Back to Academy

Vegan Chili

« Back to Academy

Vegan Chili

Yields 4 MetPro Servings Total
MetPro Notes: Good option for those on higher phases (885+) with 3 meal carbs at dinner

MetPro Serving Breakdown:

Meal Carbs = 3 (Basic: 45g meal carb)
Protein = 1.5 (Basic: 22.5g protein)
Fat = .5 (Basic: 7.5g fat)


  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 ½ cups canned tomato sauce, sugar-free
  • 2 cups diced tomatoes, canned or fresh are great!
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeno peppers, seeded, minced
  • 3 garlic cloves, minced
  • ½ cup bulgar, rinsed
  • 1 Tbs of olive oil

Spices for the Seasoning

  • 2 Tbs chili powder
  • 1 Tbs ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • salt and pepper to taste

Optional Toppings

  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • Lime juice


1.) Add 1 tbs of olive oil into a large pot and turn on to medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often until the onion is translucent (about 5 minutes.) Add the garlic and sauté for 1 minute until fragrant.
2.) Add the bulgur and all the spices and stir until well combined.
3.) Mix in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer until the beans are tender about 1 hour. Stir occasionally.
4.) Season with salt and pepper to taste and serve with ¼ avocado + sprinkle cilantro, or add lime juice atop if desired.

Category: Recipes

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