VEGAN CHILI RECIPE
Vegan Chili is a hearty and nourishing dish that can support your Indian weight loss journey. Packed with protein, fiber, and an array of vegetables, it provides a satisfying and nutritious meal.
INGREDIENTS
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: Fresh cilantro, avocado slices, lime wedges
INSTRUCTIONS
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.
Add the diced red and green bell peppers, carrots, and zucchini to the pot. Cook for about 5 minutes, until the vegetables start to soften.
Add the kidney beans, black beans, diced tomatoes (with their juices), corn kernels, and tomato paste to the pot. Stir well to combine.
Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir to evenly distribute the spices.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and adjust the seasonings as needed.
Serve the vegan chili hot, garnished with fresh cilantro, avocado slices, and a squeeze of lime juice, if desired.
TIPS
Use a variety of beans: Besides kidney beans and black beans, feel free to incorporate other types of beans like pinto beans, chickpeas, or lentils for added texture and flavor.
Add more vegetables: Don’t hesitate to add extra vegetables to your chili. You can include ingredients like diced sweet potatoes, mushrooms, or spinach to boost the nutritional content.
Adjust the spice level: Customize the spiciness of your chili by adding more or less chili powder or by including additional spices like cayenne pepper or crushed red pepper flakes.
Meal prep and leftovers: Vegan chili tastes even better the next day as the flavors intensify. Consider making a larger batch and storing leftovers in the refrigerator for easy and quick meals throughout the week.
Serve with healthy accompaniments: Enjoy your vegan chili with a side of brown rice, quinoa, or a green salad to create a well-balanced meal.
NUTRITION VALUE
- Calories: Approximately 200-250 calories (depending on the portion size and ingredients used)
- Protein: 8-10 grams
- Fat: 3-5 grams
- Carbohydrates: 35-40 grams
- Fiber: 10-12 grams
