Vegan protein chili with beans and vegetables: a healthy, tasty dish rich in fiber and plant-based protein, perfect for a nutritious meal.
The vegan chili with beans and vegetables It's a complete dish, rich in plant-based proteins, fiber, and authentic flavor. Seasoned just right, it warms you on cold days while remaining light and healthy, perfect for those looking for a healthy meal without sacrificing pleasure.
Ingredients (for 1 person)
- 120 g cooked red beans
- 100 g diced peeled tomatoes
- 50 g sweet corn
- 40 g red pepper
- 30 g onion
- 1 teaspoon extra virgin olive oil (5 g)
- Spices: paprika, cumin, black pepper, chili pepper (to taste)
- Salt to taste
- Fresh coriander for garnish
Step-by-step procedure
- Heat the oil in a saucepan and sauté the chopped onion.
- Add pepper and spices, let it brown for 2 minutes.
- Pour in the tomatoes and cook for 5 minutes.
- Add the beans and corn, stir and cook for another 10–12 minutes over medium heat.
- Season with salt and pepper and serve hot with fresh coriander.
Estimated nutritional values (per serving)
- Calories: ~350 kcal
- Protein: ~18 g
- Carbohydrates: ~48 g
- Fat: ~8 g
Excellent supply of vegetable proteins and fibres, satiating and fit.
Tips & Variations
- Extra protein: add 50g of crumbled tofu during cooking.
- Mild version: reduce or eliminate chili pepper.
- More substantial version: Serve with 50g of brown rice or quinoa.
- On the road: In Mexican restaurants you can ask for a vegetarian chili, often available as a meatless option.
Travel storytelling
Imagine the streets of Mexico City As evening falls: steaming stalls, the scent of spices filling the air, hanging chili peppers brightening the markets. In a slowly simmering pot, tomatoes, beans, and peppers blend together in a fragrant mix that warms the heart. Each spoonful of vegan chili speaks to Mexican tradition, a cuisine that is simple yet rich in intense flavors. Close your eyes and savor the sweetness of the corn, the spiciness of the chili pepper, and the richness of the beans: a dish that brings Mexico directly to the table, enveloping, colorful, and full of energy.
Useful links
- 👉 Indoor Workout
- 👉 Recipes on the Go
- 👉 USDA FoodData Central
- 👉 Harvard TH Chan – The Nutrition Source
FAQ
1. Can I use different beans?
Yes, black beans or cannellini beans are also fine.
2. How long does it keep?
In the refrigerator for 2–3 days, in the freezer for up to 2 months.
3. Is it also suitable for athletes?
Yes, excellent as a post-workout dish to restore energy and protein.
The vegan chili with beans and vegetables It's a healthy, warm, and flavorful dish: plant-based proteins, fiber, and spices blend together in an authentic, nutritious recipe.
Want to discover more healthy and balanced recipes? Explore the section Recipes on the Go and match them with ours Workout for an always active lifestyle.
