Two-Bean Harvest Chili

Chili con carne, a popular Tex-Mex dish, inspired the creation of vegetarian chili recipes like this Two-Bean Harvest Chili.

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: 15.

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Medium

Two-Bean Harvest Chili

Cooking Method: Simmering Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish 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: 1400

Best Season: Fall

Ingredients

Servings

• 1 can Kidney Beans
• 1 can Black Beans
• 1 medium Onion
• 2 clove Garlic
• 1 medium Bell Pepper
• 1 cup Corn
• 1 can Tomato
• 2 tablespoon Tomato Paste
• 2 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 cup Water

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced bell pepper. Cook until softened, about 5 minutes.
2. Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to coat the vegetables.
3. Add kidney beans, black beans, corn, diced tomatoes, tomato paste, and water. Stir to combine.
4. Bring the chili to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Taste and adjust seasonings if needed.
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 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 60g20%

Sugars 10g

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.