Vegetarian Chili

Staff Writer
Vegetarian Chili
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.

Click here to see A Healthy Super Bowl Menu.

Ready in
55 m
6
Servings
271
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 extra-virgin olive oil
  • 1 medium-sized yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 large carrot, grated
  • 1 head garlic, roasted
  • 3 chili powder
  • 2 cumin seeds, toasted*
  • 1/4 red pepper flakes
  • Sea salt and freshly ground black pepper, to taste
  • 1 canned white kidney beans, drained and rinsed
  • 1 canned great Northern beans, drained and rinsed
  • 1 canned red kidney beans, drained and rinsed
  • 1 canned black beans, drained and rinsed
  • 1 canned corn kernels, drained and rinsed
  • 2 1/2 water or low-sodium vegetable stock
  • 2 dried oregano
  • 2 dried basil
  • 4 squares chocolate, preferably organic
  • 1, 28 Ounce ounce can tomatoes
  • 1 lime (juiced)
  • 1 lemon (juiced)

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.

Vegetarian Chili Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Vegetarian Chili Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
7g
11%
Sugar
16g
N/A
Saturated Fat
4g
18%
Protein
8g
16%
Carbs
49g
16%
Vitamin A
475µg
53%
Vitamin B6
0.5mg
27%
Vitamin C
100mg
100%
Vitamin E
1mg
5%
Vitamin K
17µg
21%
Calcium
95mg
10%
Fiber
10g
39%
Folate (food)
79µg
N/A
Folate equivalent (total)
69µg
17%
Iron
3mg
18%
Magnesium
80mg
20%
Monounsaturated
2g
N/A
Niacin (B3)
3mg
16%
Phosphorus
172mg
25%
Polyunsaturated
0.8g
N/A
Potassium
708mg
20%
Riboflavin (B2)
0.2mg
12.8%
Sodium
681mg
28%
Sugars, added
10g
N/A
Thiamin (B1)
0.3mg
19.2%
Zinc
1mg
9%