Vegan Chili

Chili con carne, a traditional meat-based chili, originated in Texas, but vegan chili has gained popularity as a healthy and flavorful alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Vegan Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium-sized Onion
• 3 clove Garlic cloves
• 1 medium-sized Bell pepper
• 2 medium-sized Carrot
• 1 can Canned tomatoes
• 1 can Kidney beans
• 1 can Black beans
• 1 cup Corn kernels
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 1 cup Water
• for garnish Fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced bell pepper. Cook until softened.
2. Add grated carrots and cook for another 2 minutes.
3. Add canned tomatoes, drained kidney beans, drained black beans, corn kernels, chili powder, cumin powder, paprika, salt, and black pepper. Stir well.
4. Pour in water and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 12g24%

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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.