Meatless Chili III

Chili con carne, a popular Tex-Mex dish, traditionally includes meat, but this meatless chili version is just as flavorful and satisfying.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Meatless Chili III

Cooking Method: Simmering, Stovetop Cuisine: American, Mexican Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 2 medium Carrot
• 2 can Canned diced tomatoes
• 2 can Canned kidney beans
• 1 can Canned black beans
• 1 can Canned corn
• 2 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 4 tablespoon Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, bell pepper, and carrot. Sauté until vegetables are tender.
3. Add chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables.
4. Add canned diced tomatoes, kidney beans, black beans, corn, and vegetable broth. Bring to a boil.
5. Reduce heat and simmer for 45 minutes, stirring occasionally.
6. Remove from heat and let it rest for 10 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 15g30%

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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.