Not Hot Chili

Contrary to its name, Not Hot Chili is a flavorful and mild version of traditional chili, making it suitable for those who prefer less spicy dishes.

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: 14.

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Medium

Not Hot Chili

Cooking Method: Simmering Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish 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: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium-sized Onion
• 3 clove Garlic cloves
• 2 medium-sized Bell peppers
• 1 can Canned kidney beans
• 1 can Canned black beans
• 1 can Canned diced tomatoes
• 1 cup Corn kernels
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 1 cup Water

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic cloves. Sauté until onion becomes translucent.
3. Add diced bell peppers and cook for a few minutes until they soften.
4. Stir in chili powder, cumin powder, paprika, salt, and black pepper. Cook for another minute.
5. Add canned kidney beans, canned black beans, canned diced tomatoes, corn kernels, and water. Stir well.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.
7. Remove from heat and let it rest for 10 minutes.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 10g16%

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.