This is a lightened-up vegan chili that literally anyone in your life will enjoy. It’s my take on a recipe by one of my very favorite vegan recipe authors, Isa Chandra Moskowitz, and one of the reasons that I transitioned to veganism from eating vegetarian years ago. I feel like at one point I made every single recipe on her website. I own so many of her books. You will see a lot of her inspiration here. The chili I make is based on her “Meaty Beany Chili” recipe, you can see hers here, make it if you would prefer using her three-bean recipe. She includes a slow cooker version, and throws in a bonus recipe for corn muffins if that’s the kind of thing that you’re into!:
My version relies heavily on her spice blend and measurements. I keep the kidney beans for an authentic chili experience but replace the black beans with low-carb, low-calorie black soybeans, and the “meaty” bite that her recipe gives you in the lentils with low carb Impossible ground, cutting down on the salt in the recipe to balance things out. You will need:
High heat, neutral cooking oil
Yellow onion
Green bell pepper
Garlic
Jalapeno
Chili powder
Oregano
Cumin
Salt + pepper
Cloves
Impossible ground
Fire-roasted tomatoes
Kidney beans
Black soybeans
Zero-calorie maple syrup substitute
Lime juice
A soup pot
Thank you so much for watching my video, and for cooking along with Volume Vegan! I hope you fill your mouth with yummy flavors and your stomach to the brim with nutritious food so that you can’t even think about being hungry, while not feeling even a little guilty about it. Live deliciously! If you have enjoyed this video please subscribe to my channel, making sure to turn on notifications so you always know when I have dropped another cooking video. If you want to help out my channel, please like my video, and if you made my recipe please comment below to tell me what you thought! Share it with your friends if you think they will like it. Thanks!
These recipes are not diet advice. Volume Vegan is not a doctor or a nutritionist, merely an amateur chef who finds eating large quantities of low-calorie foods an effective way to eat the right amount of calories while not feeling like one is on a diet.