Vegan Chili Meat Balls
Author: Kelly Hutchinson
Serves: 8
- 2 c mixed vegetables, cooked until soft (I used a mix of carrot and cauliflower)
- 1 chopped green pepper
- 15 oz can pinto beans, rinsed
- 15 oz can kidney beans, rinsed
- ½ onion, chopped
- 2 ½ tbsp chili powder
- 2 tsp Better Than Bouillon No Beef Base
- 3 tbsp ketchup
- hot sauce, to taste
- ⅓ c breadcrumbs (Can use GF)
- Preheat the oven to 350°F.
- Puree or mash the mixed veggies – these will help bind the meatballs together, so some chunks are okay.
- Lightly mash the two beans together, until ~50% whole beans remain.
- Mix all ingredients except breadcrumbs very well in a large bowl. Add the breadcrumbs and stir to combine.
- Shape into balls and place on a baking sheet.
- Bake for 25 – 30 minutes.
Calories: 270 Fat: 1g Carbohydrates: 50g Fiber: 12g Protein: 16g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/04/19/vegan-chili-meat-balls-a-giveaway/
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