Vegetarian Chili

Chili con carne, a popular dish in Tex-Mex cuisine, is traditionally made with meat, but vegetarian chili has gained popularity as a meat-free alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.

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Medium

Vegetarian Chili

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

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 3 clove Garlic Cloves
• 1 medium Bell Pepper
• 2 medium Carrot
• 1 medium Zucchini
• 1 can Canned Diced Tomatoes
• 1 can Canned Kidney Beans
• 1 can Canned Black Beans
• 1 can Canned Corn
• 2 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 cup Vegetable Stock
• 2 tablespoon Fresh Cilantro
• 1 tablespoon Lime Juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until onion is translucent.
2. Add bell pepper, carrot, and zucchini. Cook until vegetables are slightly tender.
3. Add canned diced tomatoes, kidney beans, black beans, and corn. Stir well.
4. Add chili powder, cumin, paprika, salt, and black pepper. Mix until well combined.
5. Pour in vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.
6. Stir in fresh cilantro and lime juice.
7. Remove from heat and let it rest for 10 minutes.
8. 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.