Veggie Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegetarian chili, also known as veggie chili.

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: Stovetop Cuisine: American, Mexican Courses: Dinner, 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

• 1 cup Onion
• 3 clove Garlic
• 1 cup Bell Pepper
• 1 cup Carrot
• 1 cup Zucchini
• 1 can Canned Tomatoes
• 1 can Kidney Beans
• 1 can Black Beans
• 1 cup Corn
• 2 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 cup Vegetable Broth
• 1 tablespoon Olive Oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, bell pepper, carrot, and zucchini. Cook until vegetables are tender.
3. Add canned tomatoes, kidney beans, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Stir well.
4. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes.
5. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 12g24%

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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.