Jump-Off Vegetarian Chili
Chili con carne, a popular dish in Texas, inspired the creation of vegetarian chili as a meatless 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: 18.
Ingredients
- 1 cup Onion
- 3 clove Garlic
- 2 medium Bell Pepper
- 2 medium Carrot
- 2 medium Zucchini
- 2 can Canned Kidney Beans
- 1 can Canned Black Beans
- 2 can Canned Diced Tomatoes
- 2 tablespoon Tomato Paste
- 2 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 cup Vegetable Broth
- 2 tablespoon Olive Oil
- 2 tablespoon Fresh Cilantro
- 4 wedge Lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, bell pepper, carrot, and zucchini. Sauté for 5 minutes until vegetables are tender.
- Add chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the vegetables.
- Add canned kidney beans, canned black beans, canned diced tomatoes, tomato paste, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and 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 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 45g15%
- Sugars 8g
- 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.