Simple and Delicious Low Fat Vegetarian Chili
Warm up your weeknight dinners with this Simple and Delicious Low Fat Vegetarian Chili—a wholesome, flavor-packed recipe that's quick, hearty, and satisfying. Brimming with vibrant vegetables like bell peppers, zucchini, and carrots, plus a hearty mix of black beans, kidney beans, and sweet corn, this chili is a plant-based powerhouse. A perfectly balanced blend of chili powder, cumin, paprika, and optional cayenne pepper adds just the right amount of spice, while the final touch of fresh cilantro and a squeeze of lime brightens every bite. Ready in just 45 minutes and loaded with fiber and protein, this vegetarian chili is a low-fat, dairy-free, and gluten-free delight. Serve it as a stand-alone dish or alongside crusty bread or rice for an irresistible meal that's both healthy and comforting.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium bell peppers (red, green, or yellow), diced
- 1 large carrot, peeled and diced
- 1 medium zucchini, diced
- 2 cans of diced tomatoes (14.5 oz each)
- 2 cans of black beans, drained and rinsed (15 oz each)
- 1 can of kidney beans, drained and rinsed (15 oz)
- 1 can of corn, drained (15 oz)
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Stir in the diced bell peppers, carrot, and zucchini. Cook for 5-7 minutes until the vegetables begin to soften.
Add the diced tomatoes (with their juices), black beans, kidney beans, corn, and vegetable broth. Stir to combine.
Mix in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper if desired. Stir well to evenly coat the vegetables and beans with spices.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
Taste and adjust salt and seasonings if needed.
Serve the chili warm, garnished with fresh cilantro and a squeeze of lime juice if desired. Pair it with crusty bread or a side of rice for a complete meal.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6706 mg | 292% | |
| Total Carbohydrate | 354.3 g | 129% | |
| Dietary Fiber | 107.2 g | 383% | |
| Total Sugars | 69.3 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 8080 mg | 172% | |
*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.
