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How to make Protein-rich Homemade vegetarian | vegan chili
A protein-rich vegetarian chili which can be accompanied with many dishes and can serve with toasted bread or rice to complete meal
Print Recipe
Course
Brunch, Dinner, Lunch, Main Course
Cuisine
American, Mexican
Servings
4
Ingredients
Red onions-2
Red bell pepper-1
Carrots-2
Celery-2 ribs
Sweet potato-2
medium-sized
Garlic-5 to 6 cloves
Sweet corn-1/2 cup
Chilli powder-1 tsp
Cumin powder-1 tsp
Smoked paprika-1 tsp
Oregano powder-1 tsp
Chopped tomato-5
Black beans or red kidney beans-1 1/2 cup
Pinto beans or black-eyed beans-1 1/2 cup
Vegetable stock or water-2 cups
Bayleaf-1
Chopped cilantro-2 tbsp
Chopped parsley-2 tbsp
Lime juice- 1 to 2 tsp
Salt
Extra-virgin olive oil-2 tbsp
Instructions
Soak the beans overnight or for 8 hours.
Cook them with enough water until they become soft.
Heat a big pot or pan, add olive oil. Add bay leaf
Saute the onions and garlic until the onion becomes translucent.
Add the sweet potato and carrot and saute for 5 more minutes.
Now add the stock water from the beans along with vegetable stock or water.
Cook for few more minutes. Now add corn kernels, celery, and cook covered. Remove the bay leaf. Add the cooked beans.
Add salt, smoked paprika, chilli powder, cumin powder, oregano powder along with capsicum.
Add chopped cilantro, parsley, lemon juice and mix them well.
Keyword
beans stew, chili, easy lunch recipes, one pot meal, protein rich, quick food recipe