Vegan Chili

Chili con carne, a popular Tex-Mex dish, inspired the creation of vegan chili as a plant-based 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.

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Medium

Vegan Chili

Cooking Method: Sautéing, Simmering Cuisine: American, Mexican Courses: Lunch, Main Dish, Soup 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: 1120

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 2 medium Carrot
• 2 stalk Celery stalks
• 1 can Canned diced tomatoes
• 2 tablespoon Tomato paste
• 2 can Kidney beans
• 1 can Black beans
• 1 cup Corn kernels
• 2 cup Vegetable broth
• 2 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper

Instructions

1. Heat oil in a large pot over medium heat. Add onion, garlic, bell pepper, carrot, and celery. Sauté until vegetables are tender.
2. Stir in diced tomatoes, tomato paste, kidney beans, black beans, corn kernels, vegetable broth, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

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.