Vegan Chili Bowl

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Makes: 4 servings
Vegan, Gluten-free


  • 1 large red onion, diced
  • 5 medium garlic cloves, minced or rough chopped
  • 2 medium jalapeños, seeded (if desired) and finely chopped
  • 2 red bell pepper, cored and chopped
  • 4 diced roma tomatoes, with juice
  • 1 ½ cup kidney beans, drained and rinsed (tetra pak preferred)
  • 1 ½ cups pinto beans, drained and rinsed (tetra pak preferred)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup low-sodium vegetable broth
  • 6 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon Savory Sizzle blend
  • 1 teaspoon dried oregano
  • ½ teaspoon red chili flakes
  • Sea salt to taste


  1. In a large pot, sauté the onion and garlic in oil over medium heat until translucent and soft, about 5 minutes.
  2. Add the jalapeños and bell peppers. Sauté for about 7 minutes, until softened.
  3. Add the tomatoes, broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the rinsed beans, chili powder, Savory Sizzle, oregano, and salt. Simmer uncovered, until thickened, about 20 to 25 minutes.

Meal Math: 290 calories | 6g fat | 140mg sodium | 48g carbs | 18g fiber | 10g sugar | 15g protein

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.


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