Gelson’s Vegetable Chili

Chili con carne, a traditional chili recipe, originated from Texas and was popularized by cowboys in the late 19th century.

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: 16.

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Gelson’s Vegetable Chili

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

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 2 medium Bell peppers
• 1 medium Zucchini
• 1 cup Corn kernels
• 1 can Canned black beans
• 1 can Canned kidney beans
• 1 can Canned diced tomatoes
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 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 onion and garlic, and sauté until onion is translucent.
2. Add bell peppers, zucchini, and corn kernels. Cook for 5 minutes, stirring occasionally.
3. Add canned black beans, canned kidney beans, and canned diced tomatoes with their juice. Stir well.
4. Add chili powder, cumin powder, paprika, salt, and black pepper. Stir to combine.
5. Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Remove from heat and let the chili rest for 5 minutes.
7. Stir in fresh cilantro and lime juice.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

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.