Low Fat Hearty Chilli Beans
Warm up with a bowl of **Low Fat Hearty Chilli Beans**, a wholesome and flavorful dish that's perfect for a cozy meal. Brimming with three types of beans—kidney, black, and pinto—this chili is packed with plant-based protein and fiber, making it a satisfying yet low-fat option. Aromatic spices like cumin, chili powder, and paprika infuse the dish with bold, smoky flavors, while fresh veggies like bell pepper, carrot, and celery add a nutritious crunch. Simmered in a savory tomato and vegetable broth base, this easy-to-make recipe comes together in under an hour and is ideal for meal prep. Top it off with fresh cilantro and a squeeze of lime for a zesty finish, and serve it with your favorite toppings or crusty bread for a hearty, healthy dinner. Perfect for vegan, vegetarian, and low-fat diets, this chili is comfort food reimagined!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 medium, chopped bell pepper
- 1 medium, diced carrot
- 1 diced celery stalk
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 28 ounces crushed tomatoes
- 15 ounces, rinsed and drained canned kidney beans
- 15 ounces, rinsed and drained canned black beans
- 15 ounces, rinsed and drained canned pinto beans
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole bay leaf
- 0.25 cup, chopped fresh cilantro
- 4 for serving lime wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic, chopped bell pepper, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables are tender.
Add the ground cumin, chili powder, dried oregano, paprika, and cayenne pepper to the pot. Stir to coat the vegetables with the spices.
Pour in the crushed tomatoes, followed by the rinsed and drained kidney beans, black beans, and pinto beans. Mix well to combine.
Add the vegetable broth, salt, black pepper, and bay leaf to the pot. Stir to combine the ingredients thoroughly.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 30 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
Garnish with chopped fresh cilantro and serve hot with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7203 mg | 313% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 117.3 g | 419% | |
| Total Sugars | 48.1 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 8399 mg | 179% | |
*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.
