BOCA Roasted Vegetable Chili
Chili con carne, which means ‘chili with meat’ in Spanish, is a traditional Tex-Mex dish. This vegetarian version replaces the meat with BOCA Veggie Ground Crumbles for a tasty and protein-rich alternative.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
BOCA Roasted Vegetable Chili
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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In a large baking sheet, toss the bell peppers, red onion, and zucchini with olive oil, salt, and black pepper. Roast in the preheated oven for 20 minutes.
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In a large pot, heat olive oil over medium heat. Add the BOCA Veggie Ground Crumbles and cook until browned.
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Add the roasted vegetables, canned diced tomatoes, black beans, kidney beans, corn kernels, chili powder, cumin, smoked paprika, salt, black pepper, and vegetable broth to the pot. Stir well.
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Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes.
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Remove from heat and let it rest for 10 minutes.
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Serve the chili hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.