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Veggie Chili

Veggie Chili recipe

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.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
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
  • 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

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 40g14%
Sugars 8g
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.

Read it online: https://for-vegan.com/recipe/veggie-chili-4/