Hearty Vegan Slow-Cooker Chili
Chili con carne, a traditional meat-based chili, originated in the 19th century in the American Southwest.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 260 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Ingredients
- 2 can Kidney Beans
- 1 can Black Beans
- 2 can Diced Tomatoes
- 1 large Onion
- 1 large Bell Pepper
- 3 clove Garlic
- 2 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 cup Vegetable Broth
- 1 cup Corn
- 6 wedge Lime
- 2 tablespoon Fresh Cilantro
Instructions
- In a slow cooker, combine the kidney beans, black beans, diced tomatoes, onion, bell pepper, garlic, chili powder, cumin, paprika, salt, black pepper, vegetable broth, and corn.
- Stir well to combine all the ingredients.
- Cover and cook on low heat for 4 hours.
- Serve the chili hot with a squeeze of lime and a sprinkle of fresh cilantro on top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 50g17%
- Sugars 10g
- 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.