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Three-Bean Vegetarian Chili

Three-Bean Vegetarian Chili recipe

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.

Cooking Method
Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 10 min Total Time: 55 mins
Servings 4
Calories 1400
Best Season Fall
Ingredients
  • 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

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 60g20%
Sugars 8g
Protein 15g30%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/three-bean-vegetarian-chili/