Vegan Three Bean Chili
Chili con carne, a traditional meat-based chili, originated in Texas, but the vegan version has gained popularity worldwide as a delicious and healthy 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: 21.
Ingredients
- 1 can Kidney beans
- 1 can Black beans
- 1 can Pinto beans
- 1 medium Onion
- 2 clove Garlic cloves
- 1 medium Bell pepper
- 1 medium Carrot
- 2 stalk Celery stalks
- 1 can Diced tomatoes
- 2 tablespoon Tomato paste
- 2 cup Vegetable broth
- 2 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cayenne pepper
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 2 tablespoon Fresh cilantro
- 4 piece Lime wedges
Instructions
- In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, chopped bell pepper, grated carrot, and sliced celery. Sauté for about 5 minutes until the vegetables are tender.
- Add the diced tomatoes, tomato paste, vegetable broth, drained and rinsed beans, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper. Stir well to combine.
- Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- In a small bowl, mix cornstarch with water until well combined. Add the cornstarch mixture to the chili and stir until it thickens slightly.
- Remove the pot from heat and let the chili rest for about 10 minutes.
- Serve the vegan three bean chili hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 60g20%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.