Low Fat 3 Beans Vegetarian Chili
Hearty, wholesome, and bursting with bold, smoky flavors, this Low Fat 3 Beans Vegetarian Chili is the ultimate comfort food for health-conscious food lovers. Packed with protein-rich black beans, kidney beans, and cannellini beans, it’s a nourishing, fiber-filled dish that doesn’t skimp on flavor. Aromatic spices like chili powder, cumin, and coriander add a flavorful kick, while fresh ingredients like bell peppers, garlic, and a splash of lime juice create a vibrant and zesty finish. Ready in just an hour and perfect for meal prep, this one-pot wonder is ideal for weeknight dinners or game-day gatherings. Garnish with fresh cilantro and serve as is, or pair it with crusty bread, rice, or a dollop of yogurt for a satisfying vegetarian feast. Healthy, easy, and delicious—your go-to low-fat chili recipe awaits!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 medium bell peppers, chopped
- 3 large garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and bell peppers to the pot, and sauté for about 5-7 minutes, or until they are soft and translucent.
Add the minced garlic and stir continuously for 30 seconds until fragrant.
Stir in the chili powder, cumin, and ground coriander, allowing the spices to toast for 1 minute, enhancing their flavors.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine with the vegetables and spices.
Add the black beans, kidney beans, and cannellini beans into the pot, stirring them into the chili mixture.
Add the corn kernels, salt, and black pepper, and stir again to ensure everything is well mixed.
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
After 30 minutes, taste and adjust the seasoning if necessary. Add the fresh lime juice and stir through the chili.
Remove the pot from heat and stir in the chopped cilantro just before serving.
Serve the chili hot, and enjoy a hearty, low-fat vegetarian meal!
Nutrition Facts
Calories |
2136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6988 mg | 304% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 104.0 g | 371% | |
| Total Sugars | 57.4 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 7327 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
