Spicy Two-Bean Chili

Chili con carne, a popular spicy stew with meat, is often confused with chili, but chili can also refer to a meatless version like this Spicy Two-Bean 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 Two-Bean Chili

Cooking Method: Boiling, Simmering Cuisine: American, Mexican Courses: Lunch, Main Dish, Soup 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: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney Beans
• 1 can Black Beans
• 1 medium Onion
• 2 minced Garlic cloves
• 1 diced Bell Pepper
• 1 can Canned diced tomatoes
• 2 tablespoon Tomato paste
• 2 cup Vegetable broth
• 2 tablespoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 chopped Fresh cilantro
• 4 for serving 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, cayenne pepper, salt, and black pepper. Stir well.
3. Add kidney beans, black beans, diced tomatoes, tomato paste, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Remove from heat and let it rest for 10 minutes.
6. Serve hot with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 60g20%

Sugars 8g

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.