Easy Spicy Vegetarian Chili
Chili con carne, a popular Tex-Mex dish, inspired the creation of vegetarian chili.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 17.
Ingredients
- 1 medium Onion
- 3 clove Garlic cloves
- 1 medium Bell pepper
- 2 medium Carrot
- 2 can Canned kidney beans
- 1 can Canned black beans
- 2 can Canned diced tomatoes
- 2 cup Vegetable broth
- 2 teaspoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Fresh cilantro
- 4 piece Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic cloves. Saute until onion is translucent.
- Add diced bell pepper and sliced carrot. Cook for 5 minutes.
- Add chili powder, cumin powder, paprika, cayenne pepper, salt, and black pepper. Stir well.
- Add canned kidney beans, canned black beans, canned diced tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat to low and simmer for 20 minutes.
- Remove from heat and let it rest for 5 minutes.
- Serve hot with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 40g14%
- Sugars 8g
- 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.