Vegan Chili
5.0 (1)
Ingredients
- check_circlered beans (cooked or canned) – 400 g
- check_circle black beans – 400 g
- check_circle tomatoes (canned) – 400 g
- check_circle onion – 1 pc
- check_circle garlic – 3 cloves
- check_circle red bell pepper – 1 pc
- check_circle carrot – 1 pc
- check_circle corn – 150 g
- check_circle tomato paste – 2 tbsp
- check_circle olive oil – 2 tbsp
- check_circle cumin – 1 tsp
- check_circle smoked paprika – 1 tsp
- check_circle hot pepper – 1/2 tsp (optional)
- check_circle salt – 1 tsp
- check_circle black pepper – 1/2 tsp
- check_circle water or vegetable broth – 300 ml
Preparation
- Heat the olive oil in a pot and sauté the chopped onion and garlic.
- Add the carrot and bell pepper and cook for 3–4 minutes.
- Stir in the tomato paste briefly.
- Add the tomatoes, both types of beans, and corn.
- Season with cumin, smoked paprika, hot pepper, salt, and black pepper.
- Pour in the broth and let simmer for 20–25 minutes.
- Stir occasionally until thickened. Serve warm.
Nutrition
groups
Servings
4
local_fire_department
Calories
420 kcal
fitness_center
Protein
18 g
grain
Carbs
60 g
opacity
Fat
10 g
schedule
11/04/26