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15g Protein Veggie Chili Recipe

Emily Carter
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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 320 kcal

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.