Vegetarian Chili Low Gi
Savor the hearty flavors of our Vegetarian Chili Low GI, a wholesome, nutrient-packed meal that's perfect for anyone seeking a satisfying dish with a low glycemic index. Bursting with vibrant veggies like zucchini, carrots, and red bell peppers, this chili is paired with protein-rich black and kidney beans to keep you full and energized. Infused with aromatic spices including cumin, smoked paprika, and chili powder, every spoonful delivers a comforting, smoky kick. Simmered to perfection and ready in under an hour, it's an easy yet impressive recipe for weeknight dinners or meal prep. Garnish with fresh cilantro and a squeeze of lime to elevate this dish with a pop of freshness. Healthy, flavorful, and entirely plant-based, this chili is a must-try for anyone looking for a delicious low-GI meal option!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 1 medium, diced carrot
- 400 grams canned diced tomatoes
- 400 grams, drained and rinsed canned black beans
- 400 grams, drained and rinsed canned kidney beans
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 cut into wedges (for serving) lime
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil.
Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, zucchini, and carrot. Cook for another 5-6 minutes, stirring occasionally.
Add the canned diced tomatoes, black beans, kidney beans, and vegetable broth to the pot. Stir to combine.
Mix in the tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the chili is too thick, add a bit more vegetable broth until the desired consistency is achieved.
Serve the chili hot, garnished with fresh cilantro if desired, and a wedge of lime on the side.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8327 mg | 362% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 91.9 g | 328% | |
| Total Sugars | 49.2 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 6518 mg | 139% | |
*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.
