Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 141.3
Total Fat 2.9 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.8 g
Cholesterol 0.0 mg
Sodium 12.7 mg
Potassium 447.6 mg
Total Carbohydrate 23.0 g
Dietary Fiber 7.6 g
Sugars 0.0 g
Protein 7.2 g
Vitamin A 119.1 %
Vitamin B-12 0.0 %
Vitamin B-6 7.9 %
Vitamin C 14.4 %
Vitamin D 0.0 %
Vitamin E 2.8 %
Calcium 3.5 %
Copper 10.3 %
Folate 29.8 %
Iron 10.5 %
Magnesium 14.9 %
Manganese 22.3 %
Niacin 4.2 %
Pantothenic Acid 3.5 %
Phosphorus 12.7 %
Riboflavin 4.7 %
Selenium 2.3 %
Thiamin 15.2 %
Zinc 6.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegetarian Chili

View the full Vegetarian Chili Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegetarian Chili

93 calories of Beans, black, (70.83 grams)

20 calories of Olive Oil, (0.17 tbsp)

9 calories of Red Ripe Tomatoes, (0.33 medium whole (2-3/5" dia))

8 calories of Carrots, raw, (0.33 medium)

7 calories of Onions, raw, (0.17 medium (2-1/2" dia))

3 calories of Garlic, (0.67 clove)

0 calories of Parsley, (0.17 tbsp)

Nutrition & Calorie Comments  

How do you make sure the calories are so low? It seems like some of these items used would be over the calorie intake individually. Any tips?
love this recipe and have made it dozens of times. I use a half packet of hot chili seasoning (McCormick) and a shake of garlic salt.
I was afraid of this recipe. No meat? 141 calories? Sounded like a disaster. But I tried and it was very good! Good flavor and low calories. Awesome!
added more chili power and topped with 2.5 slices of cheddar! Used it as dip for some unsalted crackers.
I halved the recipe, and substituted oregano for parsley, and this was just delicious with some low-fat sour cream and reduced fat cheddar.
I found this recipe to be a good basic idea of what to put in veggie chili. I enjoyed how it tasted, but I did add more tomatoes, chili powder and a bit of salt to taste. Really yummy with a bit of cheddar cheese on top too! I would make it again and have more fun experimenting.
Definitely a recipe with potential. I added some diced red pepper for more vegetable base, substituted a can of Rotel for the chopped tomatoes, and added a can of tomato sauce to bring it together. Didn't use chili packet (lots of sodium), but added S&P, cumin, cayenne, oregano, adobo, and chili
I don't care for beans, but this wasn't bad. I added 6 saltines to mine and some cheese when I ate my part, and I ate the whole bowl, my husband was surprised.
Recipe worked for me. I am not a vegetarian; however, this chili rocked. I was wowed especialy after adding some reduced fat sour cream and colby cheese on top. I will definitely make again.
This was yummy and very quick - I added 1/2 t. salt, chili powder, and doubled the parsley.
Very easy to make, which I loved! But 1 pinch of seasoning isn't quite enough--I instead added a good amount of chili powder and cumin, along with a dash of salt, pepper, and red pepper flakes to help give it more flavor. Try it with Triscuit crackers and cheddar cheese--sort of like healthy nachos!
I liked this recipe, but I added 1/2 tsp of ground cumin, 1/2 tsp of crushed red pepper flakes, and 1/2 tsp of chili powder. I also cooked it longer than called for (it said 15-20 and I cooked it for more like 35 minutes) Then I added a can of no salt added tomato paste. Gave a more hearty flavor.
Definately needs MORE...more chili powder, some cumin, some mexican oregano, cilanto...and soak your own black beans to cut out some of the Sodium.