Potato and Chickpea Chili

Chili con carne is a popular Tex-Mex dish, but this vegetarian version with potatoes and chickpeas offers a delicious and nutritious 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: 15.

Print Recipe

Medium

Potato and Chickpea 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: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 400 gram Chickpeas
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 1 can Tomatoes
• 1 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro
• 4 wedge Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened.
2. Add chili powder, cumin powder, paprika, salt, and black pepper. Stir well.
3. Add potatoes, chickpeas, tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
5. Remove from heat and let rest for 10 minutes.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 55g19%

Sugars 8g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.