Diann’s Chili Vegetable Soup

Chili vegetable soup is a nutritious and flavorful dish that combines the goodness of vegetables with the heat of chili spices. It is a popular choice for those looking for a healthy and satisfying meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Diann’s Chili Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium-sized Onion
• 2 clove Garlic cloves
• 2 medium-sized Carrots
• 2 medium-sized Bell peppers
• 1 medium-sized Zucchini
• 1 can Canned kidney beans
• 1 can Canned diced tomatoes
• 4 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic. Cook until onions are translucent.
2. Add diced carrots, bell peppers, and zucchini. Cook for 5 minutes until slightly softened.
3. Add canned kidney beans, diced tomatoes, vegetable broth, chili powder, ground cumin, salt, and black pepper. Stir well.
4. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes.
5. Remove from heat and let the soup rest for 5 minutes.
6. Stir in fresh cilantro and lime juice.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

Sugars 10g

Protein 10g20%

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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.