Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 279.8
  • Total Fat 2.2 g
  • Saturated Fat 0.4 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 0.6 g
  • Cholesterol 0.0 mg
  • Sodium 873.9 mg
  • Potassium 1,378.9 mg
  • Total Carbohydrate 58.4 g
  • Dietary Fiber 15.5 g
  • Sugars 18.5 g
  • Protein 14.7 g
  • Vitamin A 36.5 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 40.3 %
  • Vitamin C 130.5 %
  • Vitamin D 0.0 %
  • Vitamin E 10.2 %
  • Calcium 20.0 %
  • Copper 29.2 %
  • Folate 40.9 %
  • Iron 42.6 %
  • Magnesium 30.7 %
  • Manganese 44.6 %
  • Niacin 19.2 %
  • Pantothenic Acid 11.0 %
  • Phosphorus 28.3 %
  • Riboflavin 18.5 %
  • Selenium 14.0 %
  • Thiamin 29.9 %
  • Zinc 21.2 %
*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 Alyson's Vegetarian Chili

View the full Alyson's Vegetarian Chili Recipe & Instructions
Submitted by: AEGARRISON

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 Alyson's Vegetarian Chili

91 calories of Baked beans, plain or vegetarian, (0.38 cup)

53 calories of Canned Tomatoes, (1.31 cup)

45 calories of Beans, pinto, (0.19 cup)

43 calories of Beans, black, (0.19 cup)

12 calories of Chili powder, (0.50 tbsp)

11 calories of Garlic powder, (0.38 tbsp)

8 calories of Onions, raw, (0.13 cup, chopped)

6 calories of Cumin seed, (0.25 tbsp)

5 calories of Celery, raw, (0.25 cup, diced)

4 calories of Peppers, sweet, red, raw, sliced, (0.13 cup)

3 calories of Yellow Peppers (bell peppers), (0.06 pepper, large (3-3/4" long, 3" dia))

Nutrition & Calorie Comments  

Delicious, but a little too high in carbs for me (diabetic) Submitted by:

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I found that adding a little bit of water would thin the chili out, making it more satisfying. I had a smaller crockpot so I couldn't use all of the ingredients but what I came out with was great! I've been eating it for a week now and it's so delicious. No salt or pepper necessary, which is a plus Submitted by:

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What is a serving on the vegetarian chili? This is a incredible recipe! It's real tasty! I used as much fresh vegetables as I could. I take Lasix, I don't need any swelling due to too much salt. I hope you have a Fabulous & Blessed Friday! Submitted by:

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Using dry beans (prep is longer) and fresh garlic to lower sodium other wise pretty good Submitted by:

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Cook dried beans with onion and garlic (if desired), put in 2 cup amounts in freezer bags and stack in freezer. Then they are ready for recipes like this. I cook all varieties and have them ready. Sure cuts the sodium!!! Submitted by:

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Excellent recipe. It does make ALOT so be ready to have some leftovers to freeze or have for lunch the next day. Really nice,thick texture and really good flavor. I did add some sugar because canned tomatoes tend to develop a little acidic "tinny" taste and I used some cinnamon as well. Submitted by:

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Great recipe. I love making chili. I don't always have time to do dry beans so I use canned also. However, I rinse my beans under cold water. This helps to remove alot of the salt. Also, I cook it on the stove and not as long. Submitted by:

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This was great! I omitted cumin, and pinto beans! Added extra can of kidney beans. My father who is pure carnivore loved this! So if he likes it that's a good recipe in my book! Submitted by:

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My fiance and I tweaked it a little bit by using soaked beans and also fresh tomatoes instead of canned tomatoes (cuts down on the sodium - plus we try to use as much fresh stuff as possible!). Turned out very good. I also added a little bit of cinnamon and used fresh chopped garlic as well. Submitted by:

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you can lower salt by using no salt added tomatoes and using your own beans (boiled and soaked overnight) Submitted by:

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I claim to not really like chili but this was a hit. I used the can of refried beans and added the 1 T of cocoa (nervously I might add) but it really turned out good. I did have to tone it down a bit with a little sugar but I did not have alot of cumin and this might have helped. Thanks Submitted by:

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It was very tasty, I have a TON leftover. Two minor, and I do mean minor, gripes I have with the recipe. One, 4 T (tbsp) of Chili powder was a bit much. Unless you want a burning hot throat. Taste as you add. Secondly, nutrition data, does not spell out what exactly makes a serving. (2 cup? 10 oz?) Submitted by:

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Add half cup of textured vegetable protein (TVP)for a meaty texture and a tablespoon of cocoa for a smooth taste! And btw JOBYMARIE, worchester sauce is not usually vegetarian, if that is important to you. Submitted by:

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