Low Fat Vegetarian Chili with Rice
Warm up with a hearty bowl of Low Fat Vegetarian Chili with Rice, a wholesome and flavor-packed meal that's perfect for busy weeknights or casual gatherings. Bursting with vibrant vegetables like zucchini, carrots, and bell peppers, and loaded with plant-based protein from black and kidney beans, this chili is a healthy twist on a comforting classic. The smoky depth of chili powder and paprika, combined with the tangy brightness of optional lime wedges and cilantro, creates a balanced and satisfying dish. Served over fluffy brown rice, it’s not just filling but also nutrient-rich, making it perfect for vegetarian and low-fat diets. Ready in under an hour, this meal is easy to prepare, full of bold flavors, and guaranteed to impress everyone at the table.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Carrot, diced
- 28 ounces Crushed tomatoes
- 15 ounces Black beans, drained and rinsed
- 15 ounces Kidney beans, drained and rinsed
- 1 cup Frozen corn
- 1 cup Vegetable broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked brown rice
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 4 Lime wedges (optional, for serving)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Stir in the diced red bell pepper, zucchini, and carrot. Cook for another 5 minutes, stirring occasionally.
Add the crushed tomatoes, black beans, kidney beans, frozen corn, and vegetable broth to the pot. Stir well to combine.
Mix in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Taste and adjust the seasoning if needed.
While the chili is simmering, prepare the brown rice according to the package instructions, if it isn’t already cooked.
To serve, scoop a portion of cooked brown rice into bowls and ladle the chili over the rice.
Garnish with fresh cilantro and serve with lime wedges if desired.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 462.5 g | 168% | |
| Dietary Fiber | 91.6 g | 327% | |
| Total Sugars | 53.7 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 6712 mg | 143% | |
*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.
