Veggie Vegetarian Chili
Chili con carne, which means 'chili with meat' in Spanish, is a traditional Mexican dish that inspired the creation of vegetarian and vegan versions like Veggie Vegetarian Chili.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.
Ingredients
- 1 medium Onion
- 3 clove Garlic cloves
- 1 medium Bell pepper
- 2 medium Carrots
- 1 medium Zucchini
- 1 can Canned diced tomatoes
- 1 can Canned kidney beans
- 1 can Canned black beans
- 1 cup Frozen corn
- 2 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 2 tablespoon Fresh cilantro
- 4 wedge Lime wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic cloves. Cook until onion is translucent.
- Add diced bell pepper, sliced carrots, and diced zucchini. Cook for 5 minutes.
- Add canned diced tomatoes, drained and rinsed kidney beans, drained and rinsed black beans, and frozen corn.
- Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
- Pour in vegetable broth and bring to a simmer.
- Reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
- Remove from heat and let it rest for 10 minutes.
- Serve hot with a sprinkle of fresh cilantro and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 50g17%
- Sugars 10g
- 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.