Paul’s Vegetarian Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegetarian chili, which replaces the meat with plant-based ingredients.

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: 19.

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Paul’s Vegetarian Chili

Cooking Method: Simmering, Stovetop Cuisine: American, Mexican Courses: Lunch, Main Dish, 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: 1280

Best Season: Fall

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 3 clove Garlic
• 2 medium Bell Pepper
• 2 medium Carrot
• 2 stalk Celery
• 2 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 2 can Red Kidney Beans
• 1 can Black Beans
• 1 cup Corn
• 1 can Crushed Tomatoes
• 2 cup Vegetable Broth
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 0.5 teaspoon Cayenne Pepper
• 4 wedge Lime
• 4 tablespoon Fresh Cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, carrot, and celery. Cook until vegetables are tender.
2. Add chili powder, cumin, and paprika. Stir well to coat the vegetables.
3. Add the kidney beans, black beans, corn, crushed tomatoes, and vegetable broth. Stir to combine.
4. Season with salt, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove from heat and let the chili rest for 10 minutes.
6. Serve the chili hot with a squeeze of lime juice and a sprinkle of fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 50g17%

Sugars 8g

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.