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A comforting bowl of classic American chili, packed with hearty kidney beans, sweet corn, and bell peppers. This simple, one-pot vegetarian meal is simmered in a savory, spiced tomato base for a deeply satisfying and healthy dinner.
For 4 servings
Sauté the aromatics
Bloom the spices
Simmer the chili
A comforting bowl of classic American chili, packed with hearty kidney beans, sweet corn, and bell peppers. This simple, one-pot vegetarian meal is simmered in a savory, spiced tomato base for a deeply satisfying and healthy dinner.
This american recipe takes 45 minutes to prepare and yields 4 servings. At 332.92 calories per serving with 18.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Season and serve
To boost the protein content, stir in 1 cup of cooked quinoa or 200g of crumbled firm tofu during the last 10 minutes of simmering.
This chili is naturally vegan. Serve with plant-based toppings like vegan sour cream, dairy-free cheese, and fresh avocado.
For a faster version, use one 15-oz can of diced tomatoes instead of fresh to reduce chopping time.
Add 1/2 teaspoon of smoked paprika along with the other spices for a delicious, smoky flavor.
Kidney beans are an excellent source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
The beans and vegetables provide a significant amount of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Tomatoes, bell peppers, and spices like chili powder are rich in antioxidants that help protect your cells from damage and reduce inflammation.
This chili is low in saturated fat and cholesterol. The fiber and potassium from the beans can help manage blood pressure and support cardiovascular health.
Yes, this chili is very healthy. It's packed with plant-based protein and fiber from the beans, and vitamins from the vegetables. It's a low-fat, satisfying meal that supports heart health and digestion.
One serving (about 1 cup) of this vegetarian chili contains approximately 180-200 calories, making it a great low-calorie option for a filling lunch or dinner.
Absolutely! Black beans or pinto beans are excellent substitutes for kidney beans. You can also use a mix of beans for more texture and flavor.
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave.
Yes. Sauté the aromatics and bloom the spices on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
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