Quick Three-Bean Chili
Chili con carne, a popular Tex-Mex dish, inspired the creation of vegetarian chili recipes like this one, which replaces meat with beans for a protein-packed alternative.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 2 teaspoon Olive oil
- 1 medium Onion
- 3 clove Garlic cloves
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 14.5 ounce Canned diced tomatoes
- 15 ounce Kidney beans, canned
- 15 ounce Black beans, canned
- 15 ounce Cannellini beans, canned
- 2 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable broth
- 2 tablespoon Fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Cook until onion becomes translucent.
- Add diced red and green bell peppers. Cook for 3-4 minutes until peppers soften.
- Stir in canned diced tomatoes, kidney beans, black beans, cannellini beans, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well.
- Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes.
- Remove from heat and let the chili rest for 5 minutes.
- Serve the chili hot, garnished with fresh chopped cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 55g19%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.