Three-Bean Chili

Chili con carne, a popular variation of chili, typically includes meat, but this vegetarian version swaps it out for three different types of beans, making it a hearty and nutritious option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Three-Bean Chili

Cooking Method: Simmer, Stovetop Cuisine: American, Mexican Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1200

Best Season: Fall

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 can Pinto beans
• 1 medium Onion
• 1 medium Bell pepper
• 3 clove Garlic cloves
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 can Crushed tomatoes
• 2 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoon Olive oil
• 2 tablespoon Fresh cilantro
• 4 piece Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
2. Add the chili powder, cumin, and paprika. Stir well to coat the vegetables.
3. Add the crushed tomatoes, vegetable broth, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
5. Add the kidney beans, black beans, and pinto beans. Stir well and continue to simmer for another 10 minutes.
6. Remove from heat and let rest for 10 minutes.
7. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 55g19%

Sugars 8g

Protein 12g24%

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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.