Vegetable Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegetable chili as a vegetarian 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: 15.

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Medium

Vegetable Chili

Cooking Method: Simmering, Stovetop Cuisine: American, Mexican Courses: Dinner, Lunch, Main Course, Vegetarian 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: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Onion
• 3 clove Garlic
• 2 medium Bell Pepper
• 2 medium Carrot
• 2 medium Zucchini
• 2 can Canned Tomatoes
• 2 can Kidney Beans
• 1 cup Corn
• 2 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 1 cup Water

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Add bell pepper, carrot, and zucchini. Cook until vegetables are slightly tender.
3. Stir in canned tomatoes, kidney beans, corn, chili powder, cumin, paprika, salt, and black pepper.
4. Add water and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Remove from heat and let it rest for 10 minutes.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

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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.