15g Protein Veggie Chili Recipe
This 15g protein veggie chili proves vegetables can bring heat, comfort, and actual satisfaction.
Colorful veggies, bold spices, and plant power shut down boring dinner assumptions fast.
Grab a spoon, lower expectations elsewhere, and eat like plants showed up prepared.
15g Protein Veggie Chili Recipe
This vegan protein veggie chili delivers cozy warmth, steady protein, and layered flavor using everyday vegetables.It works for weeknight dinners, meal prep wins, and women who expect more from plants.
Ingredients
- Mixed vegetables carrot, zucchini, bell pepper: 2 cups, chopped
- Chickpeas cooked: 1 cup
- Kidney beans cooked: ½ cup
- Olive oil: 1 tbsp
- Onion chopped: ¾ cup
- Garlic minced: 1 tbsp
- Tomato puree: 1 cup
- Diced tomatoes: ½ cup
- Vegetable broth: 1½ cups
- Chili powder: 1½ tsp
- Cumin powder: 1 tsp
- Smoked paprika: 1 tsp
- Oregano dried: ½ tsp
- Salt: ¾ tsp
- Black pepper: ½ tsp
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and sauté 3 minutes until soft.
- Stir in garlic and cook 30 seconds until fragrant.
- Add chopped vegetables using 2 cups, stirring well.
- Cook vegetables 4 minutes until slightly tender.
- Add chickpeas and kidney beans evenly.
- Add chili powder, cumin, paprika, oregano, salt, and pepper.
- Pour tomato puree, diced tomatoes, and vegetable broth.
- Simmer uncovered 20 minutes, stirring occasionally.
- Taste, adjust seasoning, and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 320 kcal
- Total Fat: 7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 48 g
- Fiber: 13 g
- Protein: 15 g
Vitamins & Minerals (Per Serving %)
- Vitamin C: 45%
- Folate: 35%
- Iron: 22%
- Magnesium: 24%
- Potassium: 28%
Additional Notes / Tips to Enhance the Flavor
Add corn for subtle sweetness and extra texture.Mash some beans if thickness matters today.
Let chili rest ten minutes so flavors behave properly.
