Craig’s Three Bean Chili

Chili con carne, a popular variation of chili, is the official dish of the state of Texas in the United States.

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: 17.

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Medium

Craig’s Three Bean Chili

Cooking Method: Simmering, Stovetop Cuisine: American, Mexican Courses: Lunch, Main Dish, Soup 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: 1400

Best Season: Fall

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 can Pinto beans
• 1 medium Onion
• 2 teaspoon Garlic cloves
• 1 medium Bell pepper
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 2 tablespoon Tomato paste
• 1 can Crushed tomatoes
• 2 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Cilantro
• 4 wedge Lime

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
3. Add the chili powder, cumin powder, and paprika. Stir well to coat the vegetables.
4. Add the tomato paste, crushed tomatoes, vegetable broth, salt, and black pepper. Stir to combine.
5. Add the kidney beans, black beans, and pinto beans. Stir well.
6. Bring the chili to a boil, then reduce the heat and simmer for 20 minutes.
7. Remove from heat and let it rest for 10 minutes.
8. Serve hot, garnished with cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 60g20%

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.