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Fire Roasted Tomato Black Bean Chili


Get Healthy, Go Vegan Cookbook
by Neal Barnard and Robyn Webb

Makes 6 Servings
Preparation Time: 20 Minutes
Cook Time: 20 Minutes


    • 1/2 yellow onion, sliced
    • 6 garlic cloves, minced
    • 1 (15-ounce) can fire-roasted tomatoes
    • Juice of 1 lime
    • 2 tablespoons finely chopped fresh cilantro
    • 2 (15-ounce) cans black beans, with liquid
    • 2 teaspoons ground cumin
    • 3 tablespoons chili powder
    • 2 tablespoons chipotle powder
    • 2 teaspoons dried Mexican oregano
    • 2 teaspoons salt
    • 1/2 cup TVP crumbles (optional)


1. In a large saucepan on high heat, saute the onion in 1/4 cup water until it starts to turn brown.

2. Add 1/4 cup water and stir. Add garlic and cook for three minutes.

3. Add the tomatoes, lime juice, cilantro, beans and their liquid, cumin, chili powders, oregano, salt, and TVP crumbles, if using.

4. Reduce heat to medium and cook for 10 minutes.


Per Serving (1/6 Of Recipe): 177 calories; 1.6 g fat; 0 3 g saturated fat; 7.5% calories from fat; 0 mg cholesterol; 9.6 g protein;  34 g carbohydrate;  3.7 g sugar;  12.7 g fiber; 1302 mg sodium; 121 mg calcium; 4.3 mg iron; 13 mg vitamin C; 850 mcg beta-carotene; 1.8 mg vitamin E


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