Veggie Chili

Chili con carne, a popular Tex-Mex dish, inspired the creation of veggie chili as a vegetarian alternative.

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: 16.

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Medium

Veggie Chili

Cooking Method: Sautéing, Simmering Cuisine: American, Mexican Courses: Lunch, Main Dish, 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

• 2 teaspoon Olive oil
• 1 medium Onion
• 3 clove Garlic cloves
• 2 medium Bell peppers
• 2 medium Carrots
• 2 medium Zucchini
• 28 ounce Canned tomatoes
• 2 can Kidney beans
• 1 cup Corn kernels
• 2 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper
• 2 cup Vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.
2. Add bell peppers, carrots, and zucchini. Sauté for 5 minutes.
3. Add canned tomatoes, kidney beans, corn kernels, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper. Stir well.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Remove from heat and let it rest for 10 minutes.
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 8g

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.