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Potato and Chickpea Chili

Potato and Chickpea Chili recipe

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.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
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
  • 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.

Read it online: https://for-vegan.com/recipe/potato-and-chickpea-chili/