Spicy Garden Chili

Chili con carne, a popular Tex-Mex dish, inspired the creation of vegetarian chili recipes like Spicy Garden Chili.

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: 17.

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Medium

Spicy Garden Chili

Cooking Method: Sautéing, Simmering 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: 1400

Best Season: Fall

Ingredients

Servings

• 1 cup Onion
• 3 clove Garlic
• 2 medium Bell Pepper
• 2 medium Zucchini
• 2 medium Carrot
• 4 medium Tomato
• 2 can Kidney Beans
• 1 cup Corn
• 2 cup Vegetable Stock
• 2 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Lime Juice
• 2 tablespoon Cilantro

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until fragrant.
3. Add bell pepper, zucchini, carrot, and sauté for 5 minutes.
4. Stir in chili powder, cumin, paprika, salt, and black pepper.
5. Add tomatoes, kidney beans, corn, and vegetable stock.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Remove from heat and let it rest for 10 minutes.
8. Stir in lime juice and cilantro.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 55g19%

Sugars 10g

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.