Two-Bean Vegetarian Chili

Chili con carne, a popular Tex-Mex dish, inspired the creation of vegetarian chili as a meatless 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: 14.

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Medium

Two-Bean Vegetarian Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Lunch, Main Dish 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: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 medium Onion
• 1 large Bell pepper
• 2 clove Garlic cloves
• 1 can Tomatoes
• 2 tablespoon Tomato paste
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 1 cup Water

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, bell pepper, and garlic cloves. Saute until onions are translucent.
3. Add kidney beans, black beans, tomatoes, tomato paste, chili powder, cumin powder, paprika, salt, black pepper, and water.
4. Stir well and bring to a boil.
5. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
6. Remove from heat and let it rest for 10 minutes.
7. Serve hot with your choice of toppings.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

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.