Vegan Three-Bean Chili

Chili con carne, a traditional chili recipe, originated in Texas in the 19th century and typically includes meat. Vegan versions, like this Three-Bean Chili, offer a delicious plant-based alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Medium

Vegan Three-Bean Chili

Cooking Method: Stovetop Cuisine: American, Mexican Courses: Dinner, Gluten free, Lunch, Main Dish, Vegan Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 can Kidney beans
• 1 can Black beans
• 1 can Pinto beans
• 1 medium Onion
• 3 clove Garlic cloves
• 1 medium Bell pepper
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 cup Tomato sauce
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoon Cilantro
• 4 piece Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper. Sauté until softened.
3. Add chili powder, cumin powder, and paprika. Stir well.
4. Add kidney beans, black beans, and pinto beans (rinsed and drained).
5. Stir in tomato sauce and vegetable broth.
6. Season with salt and black pepper.
7. Bring to a boil, then reduce heat and simmer for 20 minutes.
8. Serve hot, garnished with cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 60g20%

Sugars 10g

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.