Vegan Lima Bean Chili with Carrots and Cumin
A satisfying plant-based chili centered around creamy butter beans and cumin.
EasyPrep 10 minCook 20 min2 servings
Nutrition facts
Per serving267Calories
13gProtein
23gCarbs
9gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Cooked Lima beans250 g
- Carrot, raw200 g
- Ground cumin1 tsp
- Olive oil1 tbsp
Steps
- 1
Sauté sliced carrots in olive oil for 5 minutes.
- 2
Stir in cumin, cooked Lima beans, and 100 ml water.
- 3
Simmer gently with lid partially on for 15 minutes.
- 4
Ladle into bowls and serve hot.
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