Go Back

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
Servings: 4
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American, Mexican
Ingredients Method

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

Method
 

  1. Soak the beans overnight or for 8 hours.
  2. Cook them with enough water until they become soft.
  3. Heat a big pot or pan, add olive oil. Add bay leaf
  4. Saute the onions and garlic until the onion becomes translucent.
  5. Add the sweet potato and carrot and saute for 5 more minutes.
  6. Now add the stock water from the beans along with vegetable stock or water.
  7. Cook for few more minutes. Now add corn kernels, celery, and cook covered. Remove the bay leaf. Add the cooked beans.
  8. Add salt, smoked paprika, chilli powder, cumin powder, oregano powder along with capsicum.
  9. Add chopped cilantro, parsley, lemon juice and mix them well.