14 ounces or 400 grams of dried red beans or 2 (14 ounces or 400 grams) cans of cooked beans, drained and rinsed
2 tablespoons extra virgin olive oil
4 cloves of garlic
3.5 ounces or 100 grams of green pepper
3.5 ounces or 100 grams of red pepper
5 ounces or 140 grams of carrot
13 ounces or 360 grams of tomato
1 (20 ounces or 560 grams) can tomato sauce
2 teaspoons ground cumin
1/8 teaspoon cayenne powder
Salt and black pepper to taste
2 cups water or vegetable broth (500 milliliters)
4.5 ounces or 125 grams of tortilla chips (optional)
In a non-stick frying pan, heat the olive oil on medium high heat. Add chopped garlic and onion and cook until golden brown. Add the diced green pepper, red pepper, carrot and tomato and saute for about 5 minutes.
Add the tomato sauce, cumin, cayenne powder, salt and pepper and cook for about 5 minutes.
Add the red beans (you can use cooked beans or cook them in plenty of boiling water for about 1 or 2 hours) and the water or vegetable broth. Cook over medium heat for 30 minutes or until sauce thickens.
Serve with tortilla chips.
Serving Size:1/4 of the recipe (excluding tortilla chips)
Saturated Fat:1.2 g
Keywords: red beans vegan chili, vegan bean chili, red bean chili