Melanie’s Vegetable & Bean Chili

Chili con carne, which means ‘chili with meat’ in Spanish, is a popular variation of chili that typically includes ground beef or pork.

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.

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Melanie’s Vegetable & Bean Chili

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Lunch, Main Dish, Vegan, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic
• 2 medium Bell pepper
• 2 medium Carrot
• 1 medium Zucchini
• 1 can Canned kidney beans
• 1 can Canned black beans
• 1 can Canned diced tomatoes
• 2 cup Vegetable broth
• 2 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, bell pepper, carrot, and zucchini. Cook until vegetables are tender, about 5 minutes.
3. Add chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the vegetables.
4. Add canned kidney beans, black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove from heat and let it rest for 10 minutes.
6. 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 8g

Protein 12g24%

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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.