Here’s one of my Favourites High Protien vegetarian recipe for you
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 tablespoon cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 can (15 ounces) black beans, rinsed and drained
– 1 can (15 ounces) kidney beans, rinsed and drained
– 1 can (15 ounces) chickpeas, rinsed and drained
– 1 can (6 ounces) tomato paste
– 2 cups vegetable broth
– Salt and pepper to taste
– Optional toppings: Avocado, cilantro, vegan sour cream, green onions, cheese.
Cooking Instructions:
1. In a large pot or dutch oven, heat the olive oil over medium heat. Add in the onion, red and green bell pepper and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
2. Add in the chili powder, cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables and cook for 1-2 minutes until fragrant.
3. Add in the diced tomatoes, black beans, kidney beans, chickpeas, tomato paste, and vegetable broth. Stir to combine. Bring to a simmer and then reduce the heat to low.
4. Cover and let simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavor will be.
5. Season with salt and pepper to taste.
6. Serve with desired toppings.
Enjoy your High Protien Spicy Vegan Chili…
Mindful Musings 