3 Bean Vegan Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegan chili as a plant-based alternative.

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: 15.

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Medium

3 Bean Vegan Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish, Vegan Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 can Pinto beans
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Bell pepper
• 1 can Tomato sauce
• 1 can Diced tomatoes
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cup Vegetable broth
• 1 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, and diced bell pepper. Cook until softened.
3. Add chili powder, cumin, paprika, salt, and black pepper. Stir well.
4. Add kidney beans, black beans, pinto beans, tomato sauce, diced tomatoes, and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 5g

Protein 15g30%

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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.