Vegan Harvest Chili

Chili con carne, a traditional meat-based chili, originated in Texas in the 19th century. Vegan chili is a popular plant-based alternative that is equally flavorful and satisfying.

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: 19.

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Medium

Vegan Harvest Chili

Cooking Method: Stovetop 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: 1400

Best Season: Fall

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 2 medium Carrot
• 1 medium Zucchini
• 1 can Canned diced tomatoes
• 2 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Cayenne pepper
• 1 can Kidney beans
• 1 can Black beans
• 1 cup Corn kernels
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Fresh cilantro
• 1 tablespoon Lime juice

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cook until softened.
3. Add bell pepper, carrot, and zucchini. Cook for 5 minutes.
4. Stir in diced tomatoes, vegetable broth, chili powder, cumin, paprika, and cayenne pepper.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Add kidney beans, black beans, corn kernels, salt, and pepper. Cook for another 10 minutes.
7. Remove from heat and let it rest for 10 minutes.
8. Stir in fresh cilantro and lime juice before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 10g

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.