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Vegan Chili
Source: dLife

Hearty vegan chili with beans, lentils, and tofu.

Prep Time: 8 hours
Cook Time: 4 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 122.8
Total Carbs 21.3 g
Dietary Fiber 5.1 g
Sugars 3.8 g
Total Fat 1.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.6 g
Potassium 293.1 mg
Protein 8.4 g
Sodium 24.5 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Beans, kidney, white, dry, INTL
0 1/2 cup  small white beans
0 1/2 cup  dried lentils
6 cup  chopped tomato
6 cup  cold water
1 cup  fresh mushroom slices
0 1/2 cup  chopped green bell peppers
0 1/2 cup  chopped red bell peppers
0 1/2 cup  fresh green beans
0 1/2 cup  fresh chopped celery
0 1/4 cup  fresh chopped onion
0 1/4 each  red onion
6 oz  extra firm tofu
1 pinch  salt
1 pinch  black pepper
1 pinch  onion powder
1 pinch  garlic powder
1 pinch  chili powder
  1. Drain and rinse kidney beans, white beans, and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
  2. Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil.
  3. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
  4. Mix the tomatoes into the beans and add the mushrooms, green bell pepper, red bell pepper, green beans, celery, onions, and tofu.
  5. Season with salt, pepper, onion powder, garlic powder, and chili powder to taste.
  6. Simmer for 2 to 3 hours, or until desired consistency is reached.

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