Vegetarian Chili

Vegetarian Chili RECIPE

4.1 of 5 (165)
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Nutritional Info
  • Amount Per Serving
  • Calories: 141.3
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient

This is a SparkPeople.com Recipe (what's this)

Introduction

Cut out the fat by leaving out the meat. This thick stew is perfect on top of a baked potato. For a thinner soup, add water. Cut out the fat by leaving out the meat. This thick stew is perfect on top of a baked potato. For a thinner soup, add water.

Ingredients

    • 1 medium onion, chopped
    • 4 cloves garlic, pressed or minced
    • 1 tablespoon olive oil
    • 2 medium carrots, finely chopped
    • 2 medium tomatoes, chopped
    • 2 15 oz. cans black beans, drained
    • 1 pinch cayenne pepper, chili powder, or chili seasoning mix
    • 1 tablespoon parsley, freshly chopped

Directions

1. Saute the onions and garlic in oil in a large sauce pan.

2. Add carrots, tomatoes, herbs, spices, and beans.

3. Cover (to retain moisture) and cook on medium heat for 15-20 minutes, or until the carrots are tender.


Serves 6.



Reprinted with permission by Public Health – Seattle & King County

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Member Ratings For This Recipe


  •  no profile photo


    22 of 24 people found this review helpful
    eliminate half of the carrots and half the black beans and add some brown lentils for a meaty taste and red beans for variety and richer flavor with little Nutritional difference except for more fibre The beans from cans
    should be well rinsed to remove salt.     - 3/9/09


  • no profile photo

    O.K.
    16 of 19 people found this review helpful
    I would call this a minimalists vegetarian stew. How can you call it chili when the recipe only calls for a "pinch" of chili spice. All you need to do to create a vegetarian chili that you will love is to take your favorite meat chili recipe, leave out the meat and add any vege's that you love. - 7/29/09


  • no profile photo

    Very Good
    13 of 13 people found this review helpful
    It was quick and easy with a great flavor, although I did add extra chili powder to it. Made it a little too spicy. Next time I think I will use a can of diced stewed tomatoes to make a more tomatoe-y base. Very yummy though, it went great with our baked potatoes. - 9/15/08


  • no profile photo

    Good
    11 of 11 people found this review helpful
    This is good, but you can omit the oil by using o calorie / o fat vegetable oil spray. I saute and fry w/ it all the time.You will lower the fat grams and the calories if you do it this way! - 9/10/08


  • no profile photo

    Good
    8 of 8 people found this review helpful
    I prefer a greater variety of beans and vegetables, as well as fresh oregano and thyme, in my vegetarian chili. - 3/9/09