Lucie’s Vegetarian Chili

Chili con carne, a popular dish in Texas, inspired the creation of vegetarian chili as a meatless alternative.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.

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Medium

Lucie’s Vegetarian Chili

Cooking Method: Frying, Simmering Cuisine: American, Mexican Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 3 clove Garlic cloves
• 2 medium Bell peppers
• 2 medium Carrots
• 1 medium Zucchini
• 2 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1 can Canned tomatoes
• 1 can Kidney beans
• 1 can Black beans
• 1 cup Corn kernels
• 2 cup Vegetable broth
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Fresh cilantro
• 4 wedge Lime

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 5 minutes.
2. Add bell peppers, carrots, and zucchini. Cook for another 5 minutes.
3. Stir in chili powder, cumin, paprika, and cayenne pepper. Cook for 1 minute.
4. Add canned tomatoes, kidney beans, black beans, corn kernels, and vegetable broth. Bring to a boil.
5. Reduce heat and simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper.
7. Serve hot with fresh cilantro and lime wedges.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 60g20%

Sugars 10g

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.