Vegetarian Chili

Chili con carne, a traditional meat-based chili, originated in Texas in the 1800s. Vegetarian chili is a popular alternative that uses plant-based ingredients to create a flavorful and hearty dish.

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: 18.

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Medium

Vegetarian Chili

Cooking Method: Sautéing, Simmering Cuisine: American, Mexican Courses: Lunch, Main Course 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
• 2 medium Bell Pepper
• 2 medium Zucchini
• 2 medium Carrot
• 28 ounce Canned Tomatoes
• 15 ounce Kidney Beans
• 15 ounce Black Beans
• 1 cup Corn
• 2 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 cup Vegetable Broth
• 2 tablespoon Lime Juice
• 2 tablespoon Fresh Cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Add bell pepper, zucchini, and carrot. Cook until vegetables are tender.
3. Stir in canned tomatoes, kidney beans, black beans, corn, chili powder, cumin, paprika, salt, and pepper.
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. Stir in lime juice and fresh cilantro. Serve hot.

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.