Vegetarian Chili

Vegetarian Chili
Staff Writer
Vegetarian Chili

Donna Griffith

Vegetarian Chili

Beans are an ideal source of Clean-Eating protein and even those who aren’t vegetarian love this “meaty” meatless chili recipe. It is still a satisfying version of chili without losing out on hearty flavor. Use leftovers in a wrap for lunch the next day.

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Directions

In a Dutch oven, warm the olive oil over medium heat. Add the onion, bell pepper, and carrot and sauté until the onion becomes soft and translucent. Stir in the chili powder, cumin seeds, and red pepper flakes.

Season with salt and pepper, to taste. Cover and cook over low heat for 10 minutes, stirring occasionally. Add the remaining ingredients. Blend well. Cover and simmer for 20 minutes. Remove from heat and serve immediately.

Nutrition

Calories per serving:

3 kcal

Servings:

6
  • Vitamin A, IU 2 IU
  • Vitamin A, RAE 1 µg
  • Calcium, Ca 9 mg
  • Choline, total 1 mg
  • Fluoride, F 1 µg
  • Folate, DFE 1 µg
  • Folate, food 1 µg
  • Folate, total 1 µg
  • Magnesium, Mg 1 mg
  • Phosphorus, P 7 mg
  • Potassium, K 11 mg
  • Retinol 1 µg
  • Sodium, Na 3 mg
  • Water 4 g
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