Low Fat Basic Vegetarian Chili
Warm up with a hearty bowl of this Low Fat Basic Vegetarian Chili, a flavorful and wholesome one-pot meal that’s perfect for a cozy weeknight dinner or meal prep. Packed with a medley of nutrient-rich vegetables like red bell peppers, carrots, and corn, along with protein-loaded black and kidney beans, this chili is as satisfying as it is healthy. Seasoned with aromatic spices like chili powder, cumin, and smoked paprika, every bite bursts with bold, smoky flavor. This vegan chili recipe is low in fat, ready in just 45 minutes, and makes six hearty servings, making it an ideal go-to for healthy eating without sacrificing taste. Serve it with a sprinkle of fresh cilantro for a vibrant finish or pair it with whole-grain bread for a comforting meal. Whether you're feeding a family or stocking up on meal prep, this vegetarian chili is a simple, delicious way to enjoy plant-based goodness.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 28 ounces diced tomatoes (with juice)
- 2 cups low-sodium vegetable broth
- 15 ounces cooked black beans, rinsed and drained
- 15 ounces cooked kidney beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, red bell pepper, and carrot. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1-2 minutes, stirring frequently, until the spices are fragrant.
Add the diced tomatoes (with their juice) and the vegetable broth to the pot. Stir to combine.
Add the black beans, kidney beans, and corn kernels to the pot. Stir everything together.
Season with salt and black pepper to taste.
Bring the chili to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and adjust the seasoning if needed.
Serve the chili warm, garnished with chopped cilantro if desired. Optionally, pair with whole-grain bread or a dollop of low-fat sour cream for extra texture and flavor.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 79.8 g | 285% | |
| Total Sugars | 54.6 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 5944 mg | 126% | |
*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.
