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.
Ingredients
- 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
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, minced garlic, and diced bell peppers. Cook until softened, about 5 minutes.
- Add chili powder, cumin powder, paprika, salt, and black pepper. Stir well to coat the vegetables.
- Add canned kidney beans, canned black beans, and canned diced tomatoes (with their juices). Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
- Remove from heat and let it rest for 10 minutes.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 35g12%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.