Mushroom Black Soy Bean Chili
A keto vegan chili with beans is a bowl of pure comfort food. Spicy mushrooms with black soy beans make a rich and delicious low carb chili.
Servings: 4 servings
Calories: 162kcal
Ingredients
- 8 oz mushrooms sliced or halved
- 1 cup black soy beans cooked or canned
- 1 tablespoon olive oil
- ½ medium onion diced
- 4 cloves garlic mincee
- 1 jalapeno pepper chopped, seeds removed
- 1 red bell pepper chopped
- 14 oz tinned tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
Instructions
- Heat the olive oil in a large saucepan on a medium heat and add the onion. Cook for 6-8 minutes until soft.
- Add the minced garlic and jalapeno and cook for 2 minutes.
- Add the spices and cook for 1 minute, stirring to coat the onion mixture.
- Add the mushrooms and red pepper and cook for a further 5 minutes, stirring to coat the vegetables in the spiced mixture.
- Add the tinned tomatoes, tomato paste and black soy beans, stir well. Cover and simmer for 30 minutes.
- If the chili mixture becomes too thick add a tablespoon or two of water.
- Taste and adjust the seasoning to your own preference.
Notes
Makes 4 servings
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 162kcal | Carbohydrates: 14g | Protein: 11g | Fat: 8g | Fiber: 6g