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Nutrient-Packed Vegan Chili
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Total Time: 7 hours to soak and cook beans.

Active Time:

Makes: 5 to 6 servings

I just started cooking Vegan meals and I am also allergic to soy, so it is very hard for me to cook nutritious, Vegan meals that have enough protein, fiber and also taste great. I was in my kitchen one night and looked at the different ingredients I had in my cabinets and refrigerator and started throwing things together. All of a sudden, I had made this great tasting meal that actually filled me up and gave me so much energy. I love it. I hope everyone else does to.


  1. 1Soak and cook the beans: Measure the amount of dried beans you’d like to cook. 1 cup of dried beans yields about 2 ½ cups cooked. Rinse beans in a colander and place in a container to soak. Cover the beans with water and soak at least 6 hours, preferably overnight. After soaking, drain and rinse beans and place in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to low and simmer, covered, until beans are soft when pierced with a fork (approximately 1 hour). Stir beans every few minutes and add more water as necessary. When beans are tender, remove from heat, rinse, and drain in a colander.
  2. 2Preparation: Heat oil over medium-high heat in a large frying pan or wok. When hot, cook the onions and garlic until the onions are translucent. Add the cooked beans, sliced zucchini, and chopped cabbage. Cook for 5-7 minutes, stirring occasionally.
  3. 3Add the diced chili peppers (whole can with juice), tomato sauce, hot sauce, garlic powder, pepper, and cook for about 10 minutes.
  4. 4Mix in cooked Quinoa and serve hot. If your frying pan isn’t big enough to mix the Quinoa, use a large bowl.

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