Vegetable Lover’s Chili
Chili con carne, a popular dish in the United States, is often credited as the inspiration for vegetarian chili. The vegetarian version gained popularity due to its healthier and environmentally friendly nature.
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: 17.
Ingredients
- 1 medium Onion
- 1 large Bell pepper
- 2 medium Carrot
- 2 medium Celery stalks
- 3 clove Garlic cloves
- 1 can Canned diced tomatoes
- 1 can Kidney beans
- 1 can Black beans
- 1 cup Corn kernels
- 2 tablespoon Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Fresh cilantro
- 4 piece Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, bell pepper, carrot, celery, and minced garlic. Sauté until vegetables are tender.
- Stir in chili powder, cumin powder, paprika, salt, and black pepper. Cook for 1-2 minutes.
- Add canned diced tomatoes, kidney beans, black beans, and corn kernels. Stir well.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, stirring occasionally.
- Remove from heat and let it rest for 10 minutes.
- Serve the chili hot, garnished with fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 55g19%
- Sugars 10g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.