Ww 4 Points Vegetarian 2 Bean Chili
Warm up with a hearty and flavorful bowl of Ww 4 Points Vegetarian 2 Bean Chili, a satisfying, low-point recipe perfect for Weight Watchers followers and plant-based eaters alike. Packed with protein-rich kidney beans and black beans, this chili is infused with a robust blend of chili powder, cumin, and paprika, delivering a smoky and spicy kick. Fresh veggies like bell peppers, zucchini, and onions add a nutritious and colorful touch, while a splash of optional lime juice and fresh cilantro garnish brighten every bite. Ready in just 45 minutes, this one-pot meal is easy to prepare, low in calories, and serves six, making it an ideal weeknight dinner or meal prep option. Whether you're looking for a vegetarian comfort food recipe or simply a lighter twist on classic chili, this dish is a must-try!
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Recipe Information
Ingredients
- 1 teaspoon Olive oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 1 large Bell pepper, chopped
- 1 medium Zucchini, diced
- 1 14.5-ounce can Canned diced tomatoes (with juices)
- 1 15-ounce can Canned kidney beans, rinsed and drained
- 1 15-ounce can Canned black beans, rinsed and drained
- 1.5 cups Vegetable broth (low sodium)
- 2 tablespoons Tomato paste
- 1 tablespoon Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano, dried
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lime juice (optional)
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and minced garlic, and cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent.
Add the bell pepper and diced zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Add the canned diced tomatoes (with their juices), kidney beans, black beans, vegetable broth, and tomato paste. Stir well to combine.
Bring the chili to a simmer over medium heat, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning if needed. If you prefer a tangy kick, stir in the lime juice just before serving.
Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 37.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4752 mg | 101% | |
*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.
