Fake Chili, Vegetarian

Chili con carne, a traditional meat-based chili, originated in Texas in the 19th century. Vegetarian versions like Fake Chili offer a flavorful and nutritious alternative.

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: 14.

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Medium

Fake Chili, Vegetarian

Cooking Method: Saute, Simmer Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish 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: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium-sized Onion
• 3 clove Garlic cloves
• 2 medium-sized Bell peppers
• 1 can Canned kidney beans
• 1 can Canned black beans
• 1 can Canned diced tomatoes
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 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.
2. Add chopped onion, minced garlic, and diced bell peppers. Cook until softened, about 5 minutes.
3. Add chili powder, cumin powder, paprika, salt, and black pepper. Stir well to coat the vegetables.
4. Add canned kidney beans, canned black beans, and canned diced tomatoes (with their juices). Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
6. Remove from heat and let it rest for 10 minutes.
7. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 8g

Protein 12g24%

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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.