Veggie Chili

Chili con carne, a traditional meat-based chili, originated in Texas in the 19th century. Veggie chili is a popular vegetarian alternative that still packs a flavorful punch!

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.

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Medium

Veggie Chili

Cooking Method: Stovetop 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: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 3 clove Garlic cloves
• 2 medium Bell peppers
• 1 medium Zucchini
• 2 medium Carrots
• 14 ounce Canned diced tomatoes
• 15 ounce Canned kidney beans
• 15 ounce Canned black beans
• 14 ounce Canned corn
• 2 tablespoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic cloves. Cook until onion is translucent.
3. Add diced bell peppers, sliced zucchini, and sliced carrots. Cook for 5 minutes.
4. Stir in canned diced tomatoes, drained kidney beans, drained black beans, canned corn, chili powder, ground cumin, paprika, dried oregano, salt, and black pepper.
5. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Remove from heat and let it rest for 10 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

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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.