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Vegetarian Chili Recipe
Chock full of beans and veggies, just one bowl of this rich plant based chili will warm you up, even on the coldest winter days!
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Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Servings:
2
Calories:
387
kcal
Ingredients
1
cup
Kidney Beans
cooked
1
cup
Chickpeas
cooked
2
cloves
Garlic
diced
2
stalks
Celery
diced
1
Yellow Bell Pepper
finely diced
1
Yellow Onion
finely diced
½
cup
Sweet Corn Kernels
cooked
¾
cup
Vegetable Broth
1
tbsp
Tomato Paste
1
can
Diced Tomato
wit their juices
1
tsp
Smoked Paprika
1
tsp
Ground Cumin
1
tbsp
Lemon Juice
freshly squeezed
Salt and freshly Ground Pepper
to taste
Garnishing
Avocado
chopped
Cilantro
fresh
Instructions
Heat up a non-stick pot or skillet and fry the garlic and onion over medium-high heat until translucent, stirring frequently.
Add the bell pepper, the celery and cook for a few minutes, stirring frequently.
Add the smoked paprika and cumin, stir to combine.
Add the sweet corn, chickpeas, kidney beans, the tomato paste and diced tomatoes, the vegetable broth and stir to combine.
Bring to boil over medium heat, then simmer uncovered over low heat for 20 minutes, until it thickens.
Season with salt to taste, add the lemon juice and stir to combine.
Serve warm, topped with avocado and fresh cilantro, on its own or with rice or quinoa.
Nutrition
Calories:
387
kcal
|
Carbohydrates:
74
g
|
Protein:
20
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
756
mg
|
Potassium:
1498
mg
|
Fiber:
19
g
|
Sugar:
16
g
|
Vitamin A:
1443
IU
|
Vitamin C:
143
mg
|
Calcium:
179
mg
|
Iron:
9
mg
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@DaringKitchen
or tag
#thedaringkitchen
!