Low Fat Hearty Veggie Chili
Warm up your table with this **Low Fat Hearty Veggie Chili**, a vibrant and wholesome twist on a comforting classic. Packed with nutrient-rich vegetables like zucchini, carrots, and bell peppers, and loaded with protein from kidney and black beans, this chili is a satisfying, fiber-filled meal that's as nourishing as it is flavorful. Simmered in a blend of fragrant spices like chili powder, cumin, and paprika, every spoonful bursts with bold, smoky flavor. A squeeze of lime juice adds a tangy brightness, while a sprinkle of fresh cilantro ties it all together. Perfect for cozy weeknight dinners or meal prep, this low-fat, plant-based chili is ready in just under an hour and feeds a crowd. It’s a hearty, healthy, and customizable recipe that will quickly become a staple in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 large carrot, chopped
- 1 medium zucchini, chopped
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 2 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup, chopped fresh cilantro, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic to the pot, and sauté until the onion becomes translucent, about 5 minutes.
Stir in the red and yellow bell peppers, carrot, and zucchini. Cook until the vegetables begin to soften, about 5-7 minutes.
Add the can of diced tomatoes, kidney beans, black beans, and corn kernels to the pot, stirring well to combine.
Pour in the low-sodium vegetable broth, and add in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to incorporate all ingredients.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes, stirring occasionally.
Taste the chili and adjust seasoning if necessary.
Stir in the juice of one lime, mixing well.
Serve the chili hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 86.3 g | 308% | |
| Total Sugars | 64.8 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 758 mg | 58% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 6994 mg | 149% | |
*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.
