In the third class of a free, grant-funded, healthy cooking program I co-teach in Boston, my colleague and I focus on satisfying soups and side dishes. In the class, we prepare a fabulous vegan vegetable bean chili that is super nutritious, affordable and filling. It has 231 calories per serving, 115 mg of calcium, 4 mg of iron and lots of dietary fiber. Unlike a meat chili, it doesn’t contain any cholesterol. (Plants don’t contain cholesterol). And it costs $1.43 per serving to prepare.
To supplement the lessons we teach in the class, I made a YouTube video showing the preparation of the chili. I often hear from cooks that they find it help to have a visual guide in the kitchen with them. That’s where a cooking video like this comes in.
[iframe id=”https://www.youtube.com/embed/DflfRSJ5thc” align=”center” mode=”normal” autoplay=”no”]
Do you find it helpful? I’d love to hear from you.
Thank you to my colleague, Annie Bernhard of Plant-Based for Life, for providing permission to post this recipe that she developed. Here it is: