Vegan Taco Chili

Taco chili is a popular dish that combines the flavors of tacos and chili, creating a delicious and hearty meal.

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: 17.

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Medium

Vegan Taco Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish, 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 cup Black beans
• 1 cup Kidney beans
• 1 cup Corn
• 1 can Diced tomatoes
• 1 cup Tomato sauce
• 1 medium Onion
• 1 medium Bell pepper
• 2 clove Garlic cloves
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro
• 1 cup Tortilla chips

Instructions

1. In a large pot, sauté the onion, bell pepper, and garlic until softened.
2. Add the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well.
3. Add the diced tomatoes, tomato sauce, black beans, kidney beans, corn, and lime juice. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
5. Serve the chili hot, garnished with fresh cilantro and tortilla chips.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

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.