Vegetarian chilli

Chili con carne, a popular meat-based chili, originated in Texas in the 19th century. Vegetarian chili is a delicious alternative that is packed with flavor and nutrients.

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.

Print Recipe

Medium

Vegetarian chilli

Cooking Method: Saute, Simmer 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: 1200

Best Season: Suitable throughout the year

Ingredients

Servings

• 150 gram Onion
• 2 clove Garlic
• 1 piece Bell pepper
• 1 piece Carrot
• 1 piece Zucchini
• 1 can Canned tomatoes
• 1 can Kidney beans
• 1 can Black beans
• 1 cup Corn kernels
• 2 teaspoon Chili powder
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro
• 1 piece Lime

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, bell pepper, carrot, and zucchini. Sauté until vegetables are tender.
3. Add canned tomatoes, kidney beans, black beans, corn kernels, chili powder, cumin powder, paprika, salt, and pepper. Stir well.
4. Bring to a simmer and let it cook for 20 minutes, stirring occasionally.
5. Remove from heat and let it rest for 10 minutes.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 40g14%

Sugars 5g

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.