2-Bean Chili

Chili con carne, a popular dish in Tex-Mex cuisine, typically includes meat. However, this vegetarian version with two types of beans is just as flavorful and satisfying!

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

2-Bean Chili

Cooking Method: Simmering, Stovetop Cuisine: Mexican, Tex-Mex Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Bell pepper
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 can Crushed tomatoes
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoon Fresh cilantro
• 4 piece Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, and diced bell pepper. Sauté until softened.
3. Stir in chili powder, cumin powder, and paprika. Cook for 1 minute.
4. Add kidney beans, black beans, crushed tomatoes, and vegetable broth. Stir well.
5. Season with salt and black pepper.
6. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
7. Remove from heat and let it rest for 10 minutes.
8. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.