Vegan Chili
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)
Ingredients
- 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
Directions
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