Vegetarian Chili

Chili con carne, a popular Tex-Mex dish, is traditionally made with meat, but this vegetarian version is just as flavorful and satisfying.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Vegetarian Chili

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

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 tablespoon Olive Oil
• 1 large Onion
• 4 clove Garlic
• 2 medium Bell Pepper
• 2 medium Zucchini
• 2 can Canned Kidney Beans
• 1 can Canned Black Beans
• 2 can Canned Diced Tomatoes
• 2 tablespoon Tomato Paste
• 2 tablespoon Chili Powder
• 2 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Water

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 and zucchini, and cook for another 5 minutes.
3. Add kidney beans, black beans, diced tomatoes, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
4. Add water and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Remove from heat and let it rest for 10 minutes before serving.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 40g14%

Sugars 5g

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.