Three-Bean Vegetarian Chili

Chili con carne, a popular meat-based chili, originated in Texas in the 19th century. Vegetarian chili, like this three-bean version, is a healthier and equally delicious alternative.

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

Three-Bean Vegetarian Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Lunch, Main Course 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 can Kidney beans
• 1 can Black beans
• 1 can Cannellini beans
• 1 medium Onion
• 3 clove Garlic cloves
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 cup Corn kernels
• 1 can Diced tomatoes
• 2 tablespoon Tomato paste
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 cup Vegetable broth
• 1 tablespoon Olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell peppers. Sauté until softened.
3. Add chili powder, cumin, paprika, salt, and black pepper. Stir well.
4. Add diced tomatoes, tomato paste, vegetable broth, and corn kernels. Stir to combine.
5. Add kidney beans, black beans, and cannellini beans. Stir well.
6. Bring the chili to a boil, then reduce heat and let it simmer for 20-25 minutes.
7. Serve hot and enjoy!

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.