Chili to Take the Chill off (Vegetarian or Vegan)
Chili con carne, a popular meat-based chili, originated in Texas in the late 19th century. Vegetarian and vegan versions of chili have become increasingly popular in recent years as plant-based diets gain popularity.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Chili to Take the Chill off (Vegetarian or Vegan)
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat.
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Add chopped onion and minced garlic. Sauté until fragrant and onion becomes translucent.
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Add chopped bell peppers and cook for another 2 minutes.
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Stir in chili powder, cumin powder, and paprika. Cook for 1 minute.
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Add kidney beans, black beans, diced tomatoes, corn kernels, and vegetable broth.
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Season with salt, black pepper, and cayenne pepper.
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Bring to a boil, then reduce heat and simmer for 20 minutes.
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Remove from heat and let it rest for 10 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 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 50g17%
- Sugars 8g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.