Low Fat Vegetarian Chili

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,078.5 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 7.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Low Fat Vegetarian Chili calories by ingredient


Introduction

Packed with veggies and loaded with fiber and flavor, you'll hardly miss the meat or the fat of traditional chili. Cocoa powder adds a deep rich color and depth of flavor, not to mention an extra antioxidant punch! My family has a preference for black and pinto beans, but any other types will work just as well. Keep in mind it will slightly change the fiber content. I used what veggies I happened to have on hand, but many others would work well here also. We've added or substituted diced zucchini, bell peppers, mushrooms for the carrots...all with great success. A very filling and satisfying dish that even my kids and husband love! Goes great with a dollop of lowfat sourcream and a sprinkling of chopped scallions. Serve with cornbread and a salad for a complete meal. Enjoy! Packed with veggies and loaded with fiber and flavor, you'll hardly miss the meat or the fat of traditional chili. Cocoa powder adds a deep rich color and depth of flavor, not to mention an extra antioxidant punch! My family has a preference for black and pinto beans, but any other types will work just as well. Keep in mind it will slightly change the fiber content. I used what veggies I happened to have on hand, but many others would work well here also. We've added or substituted diced zucchini, bell peppers, mushrooms for the carrots...all with great success. A very filling and satisfying dish that even my kids and husband love! Goes great with a dollop of lowfat sourcream and a sprinkling of chopped scallions. Serve with cornbread and a salad for a complete meal. Enjoy!
Number of Servings: 8

Ingredients

    1 tbsp olive oil
    2 cups diced onion
    3/4 cups diced celery
    1/2 cup dices carrots
    4 cloves garlic, minced
    1 tbsp chili powder
    1 tbsp cumin
    1 tsp coriander
    cayenne pepper, to taste
    1 1/2 tsp salt, or to taste
    1/2 pepper, or to taste
    1 1/2 tsp cocoa powder
    1 bay leaf
    1 small can diced green chilis
    1 14.5 oz can diced tomatoes
    2 8 oz cans tomatoe sauce
    1 15 oz can low sodium black beans, drained and rinsed
    1 15 oz can pinto beans, drained and rinsed
    1 1/2 cups frozen corn
    3/4 cup water

Directions

Using a large pot over medium-low heat, saute onions, celery, carrots and garlic in olive oil until onions are slightly transparent, about 5 minutes. Add remaining ingredients and simmer over low heat for 30-40 minutes, stirring occasionally.

Makes 8 1-cup servings.

Even better when made a day ahead, or at least earlier in the day for the flavors to really "develope".

Number of Servings: 8

Recipe submitted by SparkPeople user GINGERLINA.