Three-Bean Chili

Chili con carne, a popular variation of chili, typically includes meat, but this vegetarian version with three types of beans is just as delicious and nutritious!

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.

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Medium

Three-Bean Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, 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: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 can Pinto beans
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Bell pepper
• 1 can Tomato sauce
• 1 can Diced tomatoes
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 1 cup Water

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, and diced bell pepper. Cook until softened.
3. Add chili powder, cumin, paprika, salt, and black pepper. Stir well.
4. Add kidney beans, black beans, pinto beans, tomato sauce, diced tomatoes, and water.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Let the chili rest for 10 minutes before serving.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 5g

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.