Vegan Chili Meat Balls
Author: 
Serves: 8
 
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 350°F.
  2. Puree or mash the mixed veggies – these will help bind the meatballs together, so some chunks are okay.
  3. Lightly mash the two beans together, until ~50% whole beans remain.
  4. Mix all ingredients except breadcrumbs very well in a large bowl. Add the breadcrumbs and stir to combine.
  5. Shape into balls and place on a baking sheet.
  6. Bake for 25 – 30 minutes.
Nutrition Information
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/