Dairy-Free Recipe: Spicy Vegan Chili

Introduction

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes, undrained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup water
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the bell peppers and jalapeno pepper and sauté for another 5 minutes.
4. Add the black beans, kidney beans, pinto beans, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, pepper, and water to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Stir in the chopped cilantro.
7. Remove the pot from the heat and let cool for a few minutes.
8. Serve the chili with the lime wedges on the side.

Nutrition

• Calories: 278
• Protein: 14g
• Fat: 4g
• Carbohydrates: 50g
• Fiber: 17g
• Sugar: 8g
• Sodium: 703mg

Conclusion