Two-Bean Vegetarian Chili

Chili con carne, a popular dish in the United States, is traditionally made with meat, but this vegetarian version swaps the meat for two types of beans, making it a hearty and nutritious option for vegetarians and vegans.

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: 16.

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Medium

Two-Bean Vegetarian Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, Main Course, Vegetarian 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: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium-sized Onion
• 3 minced Garlic cloves
• 1 diced Bell pepper
• 1 diced Carrot
• 14 ounce Canned diced tomatoes
• 1 can Kidney beans
• 1 can Black beans
• 1 cup Corn kernels
• 2 tablespoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Vegetable broth
• 2 chopped Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
2. Add bell pepper and carrot, cook for 5 minutes.
3. Stir in diced tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin powder, paprika, salt, and black pepper.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Remove from heat and let it rest for 10 minutes.
6. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 55g19%

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.