Ww Vegetarian Chili
Warm up with a hearty and satisfying bowl of WW Vegetarian Chili, a wholesome, plant-based recipe that's as nutritious as it is flavorful. Packed with vibrant ingredients like black beans, kidney beans, bell peppers, and sweet corn, this chili delivers a rich medley of textures and bold, smoky flavors thanks to a blend of chili powder, ground cumin, paprika, and a hint of cinnamon. Simmered to perfection in a savory tomato and vegetable broth base, this dish is not only high in fiber and protein but also low in Points for those following the WW program. Ready in under an hour, this one-pot wonder is perfect for meal prep or an easy weeknight dinner. Garnish with fresh cilantro, creamy avocado slices, and a zesty squeeze of lime for an irresistible finishing touch.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 2 medium (diced) bell peppers (red, green, or yellow)
- 4 minced garlic cloves
- 1 seeded and minced jalapeño pepper
- 28 ounces canned diced tomatoes
- 15 ounces (rinsed and drained) canned black beans
- 15 ounces (rinsed and drained) canned kidney beans
- 15 ounces (rinsed and drained) canned corn
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 1 small (sliced, for garnish) avocado
- 4 optional (for serving) lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell peppers, minced garlic, and jalapeño. Sauté for 5–7 minutes, or until the vegetables are softened.
Stir in the chili powder, cumin, paprika, oregano, cinnamon, salt, and black pepper. Cook for 1–2 minutes, allowing the spices to become fragrant.
Add the canned diced tomatoes (with their juices), black beans, kidney beans, corn, vegetable broth, and tomato paste. Stir everything to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasonings if necessary, adding more salt, pepper, or spices as desired.
Serve the chili hot, garnished with fresh cilantro, avocado slices, and a squeeze of lime (if using).
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8238 mg | 358% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 118.2 g | 422% | |
| Total Sugars | 66.2 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 839 mg | 65% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 8047 mg | 171% | |
*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.
