Low Sodium, Low Fat, No Cholesterol Vegetarian Chili

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.3 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 14.4 g
  • Protein: 20.5 g

View full nutritional breakdown of Low Sodium, Low Fat, No Cholesterol Vegetarian Chili calories by ingredient
Report Inappropriate Recipe

Submitted by:


Low fat, low sodium, no cholesterol Low fat, low sodium, no cholesterol
Number of Servings: 4


    1 cup chopped onions
    3 cloves garlic, minced
    3 cups no salt added strained tomatoes
    8 oz. sliced mushrooms
    Spices to taste (chili powder, cumin, etc.)
    1 15 oz. can no salt added Aduki beans
    7/8 c. Bobs Red Mill TVP (reconstituted)


Saute the onions, garlic, mushrooms and spices in a Pam sprayed soup pan until aromatic and the onions are translucent. Meanwhile, reconstitute the TVP as instructed on the package and set aside. Add tomatoes. Add Aduki beans and TVP. Simmer until thickened and the tomatoes are cooked, about 30-45 minutes. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSERRR.

TAGS:  Fish |

Rate This Recipe

Member Ratings For This Recipe

  • This is the absolute worst recipe I have ever followed. I love to make soups, and I love white beans, so I was very excited to make this recipe. I was horrified with the result, however. A complete waste of money spent on the ingredients. This "chili" turned out watery and gross. - 9/25/08

    Was this review helpful?   yes  No