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Easy Vegetarian Chili

Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2017

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.

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  • Serve the chili sprinkled with cheese.

Tips

To make ahead: Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 cup each
Per Serving:
311 calories; protein 16.3g; carbohydrates 38.6g; dietary fiber 13.7g; sugars 4.4g; fat 11.1g; saturated fat 3.2g; cholesterol 14.4mg; vitamin a iu 2344.2IU; vitamin c 39.5mg; folate 28.3mcg; calcium 266mg; iron 4.8mg; magnesium 117.3mg; potassium 800.8mg; sodium 433.9mg.
Exchanges:

1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat, 1/2 fat

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Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa Valente
Rating: 4 stars
01/14/2017
I love that this recipe uses ingredients I almost always have on hand and comes together in 30 minutes. It's a perfect weeknight chili (sometimes my husband makes seasoned ground meat on the side for his bowl). Read More
Trevor Sowers
Rating: 5 stars
02/23/2017
Easy and delicious. I added spinach in place of peppers Read More
Elsbeth Johnson
Rating: 2 stars
10/20/2017
That amount of chili powder has GOT to be a mistake. I followed the recipe exactly and even my dad (who loves spice) couldn t eat it because the chili powder was so overwhelming. It was also too thin in consistency. Next time I make chili I ll probably substitute chili powder for adobo chili s for a richer flavor and not add in as much liquid or let it simmer for a lot longer. If you are thinking about making this start out with only a little chili powder and add more as you taste it. Read More
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Tia Alexandria
Rating: 5 stars
01/18/2018
Whoever said this chili had too much chili powder obviously had bland taste and they have way to sensitive taste buds in food this chili is my go to chili recipie only change I made was adding some mushrooms to because I love mushrooms either than that's delicious chili Read More
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