White Bean-Vegetable Chili
Chili con carne, a popular dish in Texas, inspired the creation of vegetarian chili like this one.
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: 15.
Ingredients
- 2 cup White beans
- 1 medium Onion
- 1 medium Bell pepper
- 2 medium Carrot
- 3 clove Garlic cloves
- 2 tablespoon Tomato paste
- 2 cup Vegetable broth
- 2 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Lime juice
- 2 tablespoon Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, carrot, and garlic. Cook until vegetables are tender.
- Stir in tomato paste, chili powder, cumin, paprika, salt, and black pepper. Cook for 2 minutes.
- Add white beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and let it rest for 10 minutes.
- Stir in lime juice and fresh cilantro.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.