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+Vegan Chili

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Vegan Chili

Course: Soup/Stew
Keyword: dairy-free, gluten-free, slow-cooker, vegan, vegetarian
Calorie: 200-300, Under 300
Protein: 10-20g
Fiber: 11+g
Servings: 8
Calories: 252kcal


  • 6 cups Canned Whole Tomatoes
  • 2 cups Red Kidney Beans (cooked, drained and rinsed)
  • 2 cups White Navy Beans (cooked, drained and rinsed)
  • 2 cups Frozen Corn
  • 2 stalks Celery (diced)
  • 2 Green Bell Pepper (de-seeded and chopped)
  • 2 Carrot (chopped)
  • 1 White Onion (diced)
  • 4 Garlic (cloves, minced)
  • 2 tsps Cumin
  • 1 tsp Oregano
  • 3 tbsps Chili Powder
  • 1 tbsp Sea Salt
  • 6 scoops Collagen Powder


  • Add whole tomatoes with juice to the slow cooker and roughly crush with your hands. Add remaining ingredients and stir until combined.
  • Cover and cook on high for 6 to 8 hours, depending on the strength of your slow cooker.
  • Ladle into bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days or freeze up to four months.
  • Serving Size

    One serving is roughly 1 1/2 cups.
  • Serve it With

    Organic toast, quinoa, brown rice or a salad.
  • Make Ahead

    Chop celery, bell peppers, carrot and onion ahead of time.
  • Kid-Friendly

    Omit the chili powder and puree until smooth. Serve with organic tortilla chips.
  • Extra Spicy

    Add 1 to 2 chopped jalapeno peppers, chili flakes or extra chili powder.
  • More Greens

    Mix in chopped kale or spinach. Stir until wilted.
  • Extra Toppings

    Top with green onion or diced avocado.


Serving: 8g | Calories: 252kcal | Carbohydrates: 42g | Protein: 19g | Fat: 1g | Cholesterol: 0mg | Sodium: 1351mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4434IU | Vitamin C: 47mg | Calcium: 144mg | Iron: 5mg

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