Low Calorie Vegetarian Chili
A flavorful low-calorie vegetarian chili packed with fresh vegetables, beans, and herbs, perfect for a healthy, hearty meal that suits any vegetarian or health-conscious eater.
Ingredients
- 4 cups canned tomatoes ⓘ
- 2 cups sliced carrots ⓘ
- 2 cups sliced zucchini ⓘ
- 3 medium red peppers, chopped ⓘ
- 6 oz chopped onion ⓘ
- 1/4 cup sliced celery ⓘ
- 2 teaspoons diced jalapeno peppers ⓘ
- 2 teaspoons diced canned mild green chili peppers ⓘ
- 4 cloves garlic, pressed
- 2 parsley sprigs ⓘ
- 1 package instant chicken broth and seasoning mix ⓘ
- 1/4 teaspoon marjoram ⓘ
- 1/4 teaspoon oregano
- 1/4 teaspoon basil ⓘ
- 1/4 teaspoon cumin ⓘ
- 1 pound white kidney beans, drained
- 1 pound pink kidney beans, drained ⓘ
Instructions
- In a large bowl, combine all ingredients except for the beans.
- Put one-third of the mixture into a food processor or blender and process until pureed.
- Repeat with the rest of the mixture, pouring each portion into a large pot.
- Simmer the mixture for 45 minutes, stirring occasionally.
- Add the drained beans to the pot and simmer for an additional 30 minutes.
Tips & Substitutions
For added flavor, consider using fresh herbs like cilantro instead of parsley. If you want a spicier kick, increase the amount of diced jalapeno peppers. You can substitute the white and pink kidney beans with black beans or pinto beans based on your preference. To make this dish even heartier, add some corn or diced sweet potatoes. This chili is a great base for customizing to your taste.
Serving Suggestions
Serve this low calorie vegetarian chili with a dollop of Greek yogurt or sour cream for creaminess. It pairs beautifully with cornbread or a side salad for a complete meal. For a fun twist, consider topping it with avocado slices or shredded cheese. This chili is also a great base for the Mexically Option, making it easy to create a variety of dishes from one recipe.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. This chili also freezes well; just be sure to let it cool completely before transferring it to freezer-safe containers. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Low Calorie Vegetarian Chili contains roughly 1530 calories, with 68g protein, 251g carbohydrates, and 67g fat. It is an excellent source of dietary fiber (393% of the Daily Value), iron (222% of the Daily Value), and vitamin C (155% of the Daily Value). Note that it is relatively high in sodium, at 1005mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day as the flavors meld together. You can prepare it up to 2 days in advance and store it in the refrigerator. Just reheat on the stove or in the microwave before serving. It's perfect for meal prep or feeding a crowd.
Is this recipe suitable for meal prep?
Yes, this vegetarian chili is excellent for meal prep. You can make a large batch and portion it out for the week. It holds up well in the fridge and can be frozen for longer storage. Just remember to leave out any toppings until you're ready to serve for the best texture.
What can I serve with this chili?
This chili pairs well with a variety of sides. Consider serving it with tortilla chips for dipping or a simple green salad for a refreshing contrast. You can also enjoy it over rice or quinoa for a more filling meal. Check out Chicken And Cheese Tortilla Soup for another delicious option!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).