Vegetarian Chili

Chili con carne, a traditional Mexican dish, inspired the creation of vegetarian chili as a meatless 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: Saute, Simmer Cuisine: American, Mexican Courses: Dinner, Lunch, Main Dish 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: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 3 clove Garlic cloves
• 2 medium Bell peppers (assorted colors)
• 1 medium Zucchini
• 2 tablespoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• ¹⁄₂ teaspoon Cayenne pepper
• 1 can Diced tomatoes (canned)
• 1 can Kidney beans (canned)
• 1 can Black beans (canned)
• 1 can Corn kernels (canned)
• 2 cup Vegetable broth
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 4 wedge Lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until onion is translucent.
2. Add bell peppers and zucchini, and cook until vegetables are tender.
3. Stir in chili powder, ground cumin, paprika, and cayenne pepper.
4. Add diced tomatoes, kidney beans, black beans, corn kernels, and vegetable broth. Season with salt and black pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Remove from heat and let it rest for 10 minutes.
7. Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 55g19%

Sugars 10g

Protein 14g29%

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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.