Rainbow Veggie Chili
Chili is the official state dish of Texas and has a long history dating back to the early 1800s.
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: 16.
Ingredients
- 1 medium Onion
- 2 mixed colors Bell peppers
- 2 medium Carrots
- 1 medium Zucchini
- 2 14.5 oz can Canned diced tomatoes
- 1 15 oz can Kidney beans
- 1 15 oz can Black beans
- 1 1 cup Corn kernels
- 1 1 tbsp Chili powder
- 1 1 tsp Cumin
- 1 1 tsp Paprika
- to taste to taste Salt
- to taste to taste Black pepper
- 1 1 tbsp Olive oil
- for garnish for garnish Fresh cilantro
- for serving for serving Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion, bell peppers, carrots, and zucchini. Sauté for 5 minutes until vegetables are slightly softened.
- Add the chili powder, cumin, paprika, salt, and black pepper. Stir well to coat the vegetables with the spices.
- Add the canned diced tomatoes, kidney beans, black beans, and corn kernels. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Remove from heat and let it rest for 10 minutes.
- Serve the rainbow veggie chili hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 55g19%
- Sugars 10g
- 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.