Spicy Vegan Freekeh Chili
Kevin Alexander
Kevin Alexander
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250 Calories
45 g Carbs
11 g Protein
3 g Fat
Total Time
8 servings

This is one cold-weather dish that proves meatless chili isn't just for vegans. With a hearty dose of protein, this bowl of veggie goodness shows that you can build muscle and lose weight on a vegan diet. It's all about consuming the right portions and macronutrient ratios to support your fitness goals.


  • 2 cup freekeh, cooked
  • 15 oz low-sodium tomato sauce
  • 2 tomatoes
  • 2 cup low-sodium vegetable broth
  • 15 oz dark kidney beans
  • 15 oz low-sodium black beans
  • 1¾ cup kernels corn kernels, frozen
  • 1 cup red onion, diced
  • 2 clove garlic, minced
  • 1 cup cilantro
  • 1 tbsp coconut oil
  • 1 tbsp paprika
  • 1 tsp coriander
  • 1 tsp ground chipotle powder
  • 1 tsp cumin


  1. Cook freekeh according to the directions, but use half low-sodium vegetable broth (1 cup) and half water (1 cup) to add extra flavor.
  2. Chop up your vegetables (cilantro, red onion, tomatoes, bell pepper, garlic) and set aside.
  3. Set a nonstick skillet on medium-high heat and spray with coconut oil. Toss in red onions and garlic. Sauté until the red onions become brown and translucent.
  4. Add tomato sauce, cooked freekeh, 1 cup vegetable broth, bell pepper, tomatoes, and the seasonings (paprika, coriander, chipotle chili pepper, gumbo file). Stir well with a spatula.
  5. Add beans, corn, cilantro, and 1 cup vegetable broth. Reduce the heat and cook on medium heat for 8-10 minutes.