BOCA Roasted Vegetable Chili

BOCA Roasted Vegetable Chili recipe pinit

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.

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins
Servings: 4 Calories: 1000
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. 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.
  3. In a large pot, heat olive oil over medium heat. Add the BOCA Veggie Ground Crumbles and cook until browned.
  4. 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.
  5. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes.
  6. Remove from heat and let it rest for 10 minutes.
  7. 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.

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