Vegan Chili Con Carne
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
438
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 1,362 mg | (34 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 3 garlic cloves
- 1 chili pepper
- 2 yellow Bell pepper
- 4 Tomatoes
- 1 can Kidney beans (400 ml)
- 1 sm can Corn (212 ml)
- 500 grams Seitan
- 4 Tbsps Canola oil
- 3 Tbsps Tomato paste
- 1 can chopped Tomatoes (400 ml)
- 300 milliliters Vegetable broth (vegan)
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 1 tsp ground cumin
- 200 grams Soy yogurt
- cilantro (for garnish)
Preparation steps
1.
Peel and chop onions and garlic. Rinse chile pepper, remove seeds and chop. Rinse bell peppers, remove seeds and ribs and dice. Rinse tomatoes and dice. Drain beans and corn in a colander. Rinse and drain again. Cut seitan into cubes.
2.
Heat oil in a pan and saute onions, garlic, chile pepper, bell peppers and seitan while stirring. Add tomato paste and stir. Add chopped tomatoes, diced tomatoes, vegetable broth, beans and corn. Season with salt, pepper, paprika and cumin powder. Cover and simmer for about 15 minutes over low heat. Stir occasionally.
3.
Scoop chili into bowls. Top each with a dab of soy yogurt and garnish with cilantro leaves. Serve.
