Indian inspired vegetarian chili
Chili peppers, commonly used in Indian cuisine, are rich in capsaicin, which has been shown to have numerous health benefits including pain relief and improved digestion.
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: 16.
Ingredients
- 2 tablespoon Olive oil
- 1 medium Onion
- 3 clove Garlic cloves
- 2 medium Bell peppers
- 2 medium Carrots
- 2 can Canned kidney beans
- 2 can Canned diced tomatoes
- 2 tablespoon Tomato paste
- 2 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cup Water
- 4 tablespoon Fresh cilantro
- 4 piece Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Add bell peppers and carrots, cook until slightly softened.
- Add kidney beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Stir well.
- Add water, bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and let it rest for 10 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- 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.