Vegetable Chili II
Chili con carne, a popular dish in Texas, inspired the creation of vegetable chili as a meatless alternative.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Vegetable Chili II
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell peppers. Cook until softened, about 5 minutes.
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Add zucchini, diced tomatoes, kidney beans, black beans, frozen corn, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
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Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
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Remove from heat and let it rest for 5 minutes.
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Serve hot with a squeeze of lime juice and garnish with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 55g19%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.