Name: Hearty vegetarian bean chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup canned black beans, drained and rinsed; 1/3 cup canned red kidney beans, drained and rinsed; 1/3 cup canned cannellini beans, drained and rinsed; 1/2 cup nutritional yeast; 1 tsp extra virgin olive oil; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1/3 cup canned crushed tomatoes; 1 1/2 tsp chili powder; 3/4 tsp ground cumin; 1/2 tsp salt; 1/2 cup water; 3/4 tsp red wine vinegar

Nutrition

Per serving

519 calories

Protein: 39g; 30% of calories
Carbs: 74g; 56% of calories
Fat: 8g; 14% of calories

Instructions

Prep 10 min · Cook 20 min

Heat the olive oil in a small pot over medium heat. Add the onion and sauté until softened and translucent, about 5 minutes. Stir in the garlic, chili powder, and cumin, cooking for 30 seconds until the spices smell fragrant.
Add the black beans, kidney beans, white beans, crushed tomatoes, water, and half the salt to the pot. Stir well and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes.
Whisk in the nutritional yeast and the red wine vinegar. Simmer uncovered for 2 minutes more until the chili is thick enough to coat the back of a spoon. Taste and add the remaining salt if needed.

Nutrition

Ingredients

Instructions

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