Cincinnati-Style Vegetable Chili
Cincinnati-Style Chili is typically served over spaghetti, making it a unique and delicious combination.
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
- 1 medium Onion
- 2 clove Garlic cloves
- 2 medium Carrots
- 2 stalk Celery stalks
- 1 medium Green bell pepper
- 1 medium Zucchini
- 1 can Canned diced tomatoes
- 1 can Kidney beans
- 1 can Black beans
- 2 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cup Vegetable broth
- 1 tablespoon Olive oil
- 2 tablespoon Fresh cilantro
- 4 wedge Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, sliced celery, and diced green bell pepper. Cook until vegetables are tender.
- Add diced zucchini, diced tomatoes, drained kidney beans, drained black beans, chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well.
- Pour vegetable broth into the pot and bring to a boil. Reduce heat and let the chili simmer for 30 minutes.
- Remove from heat and let it rest for 10 minutes.
- Serve the Cincinnati-Style Vegetable Chili hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 55g19%
- Sugars 10g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.