This hearty, nutrient-rich vegetarian chili is the perfect guilt-free comfort food.
Low in calories, fat, and cholesterol—high in fiber and protein. A win for your health and taste buds!
Creative Cooking for the Health-Conscious Gourmet
Low-Calorie | Low-Fat | Low-Cholesterol | High-Fiber | High-Protein
Healthy Veggie Chili
This chili recipe is appropriate for low-calorie, high-fiber, low-cholesterol, low-fat, high-protein, and vegetarian diet regimens.
Ingredients:
1 medium onion, chopped
1 medium pepper, chopped
2 cloves garlic, minced
1 tsp olive oil
1 tsp cumin
1 tsp Frank's Hot Sauce
Salt and pepper
1 19-oz red kidney beans (drained) 1 19-oz can white kidney beans (drained)
1 28-oz can diced tomatoes
1 14-oz can tomato sauce
3 carrots, sliced
3 celery stalks, chopped
2 tbsp chili powder
Directions:
Heat oil in a large pot. Saute onions, garlic, carrots, peppers, and celery over medium heat. Add cumin, hot sauce, pepper, and salt, and saute until crisp/lightly browned. Add the rest of the ingredients and boil. Reduce heat and simmer for 45-55 minutes.
Nutritional Information
Servings: 6
Nutrition Facts Per serving
Total calories: 136
Total fat: 3.2 g
Total carbohydrates: 30.7 g
Dietary fiber: 15.5 g
Cholesterol: 0 mg
Protein: 9.7 g
Saturated fat: 0.5 g
Sodium: 572 mg
Sugars: 7.3 g
Chef and Author: Lori Weiss
Medically Reviewed by FibonacciMD editors.
initially posted 2/2023
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