8 servings
High-Protein Vegetarian Chili
DinnerIngredients
2 cup Beans (kidney, red, canned, drained solids)
2 cup Beans (black turtle, mature seeds, canned)
1 cup Beans (pinto, canned, drained solids)
2 cup Tomatoes (canned, red, ripe, diced)
1 cup Corn (sweet, yellow, canned, cream style, regular pack)
1 1/2 cup, sliced Onions (raw)
1 cup, sliced Peppers (sweet, red, raw)
4 clove Garlic (raw)
3 tbsp Spices (chili powder)
2 tsp Spices (cumin seed)
1 tsp Spices (paprika)
2 tbsp Vegetable oil (olive)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Heat olive oil in a large pot over medium heat. Cook the diced onion and bell pepper for 5 minutes until softened.
2
Add the garlic, chili powder, cumin, and paprika. Stir 30 seconds until fragrant.
3
Add the diced tomatoes with their juices. Drain and rinse all three types of beans, then add to the pot along with the corn.
4
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
5
Season with salt and pepper. For a thicker chili, mash some beans against the side of the pot.
6
Serve topped with avocado, sour cream, shredded cheese, or cilantro.
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