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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
Protein = 1.5
Fat = .5


Ingredients

  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 ½ cups tomato sauce
  • 2 cups diced fresh tomatoes
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeno peppers, seeded, minced
  • 3 garlic cloves, minced
  • ½ cup bulgar, rinsed
  • 2 Tbs chili powder
  • 1 Tbs ground cumin
  • Salt & pepper to taste

Optional Toppings
+ 1 avocado, chopped
+ Fresh cilantro, chopped

Directions

1.) Spray a large pot with non-stick cooking spray and turn on to medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute.
2.) Add the bulgur, chili powder, and cumin and stir until well combined.
3.) Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt and pepper to taste.
4.) Serve with ¼ avocado + sprinkling of cilantro, if desired.

Category: Recipes

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