Chunky Vegetarian Chili
Chili con carne, a traditional meat-based chili, originated in Texas in the 19th century. Vegetarian chili, like this Chunky Vegetarian Chili, is a popular alternative that still packs a punch of flavor and nutrition.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.
Ingredients
- 2 tablespoon Olive Oil
- 1 large Onion
- 3 clove Garlic
- 2 medium Bell Pepper
- 2 medium Carrot
- 2 medium Zucchini
- 28 ounce Canned Diced Tomatoes
- 15 ounce Canned Kidney Beans
- 15 ounce Canned Black Beans
- 1 cup Frozen Corn
- 2 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne Pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 cup Vegetable Broth
- 2 tablespoon Fresh Cilantro
- 4 wedge Lime
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrot, and zucchini. Cook until vegetables are tender, about 5 minutes.
- Add diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
- Pour in vegetable broth and bring to a simmer. Cook for 30 minutes, stirring occasionally.
- Remove from heat and let the chili rest for 10 minutes.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 50g17%
- Sugars 10g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.