Favorite Vegetarian Chili

Serves: 8

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
379 6 1 19 20 1512 66 7

recipe ingredients
4 sweet red bell peppers (or 2 red and 2 yellow), diced
2 large sweet onions (such as Vidalia), diced
4 cloves garlic, minced
2 Tbsp. olive oil
1 can (15 oz) vegetable broth
2 large cans (28 oz each) crushed tomatoes
2 cans (15 oz each) black beans, drained
2 cans (15 oz each) kidney beans, drained
1 can (15 oz) fat free spicy refried beans (can substitute regular)
chili powder to taste (1 tsp to 2 Tbsp or more)

recipe directions
In a stockpot or dutch oven, heat oil and add onions, peppers, and garlic. Stir until soft and onions are translucent. Add remaining ingredients and bring to a low boil, stirring constantly. Add chili powder gradually until desired heat is achieved. Remove from heat and serve. If desired, top each serving with shredded low fat cheddar cheese and fresh diced onions.

Tastes better the second day, and it freezes well. Variation: add minced chipotle pepper or dried chipotle powder for smoky flavor.


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Posts By 3FC
  • Loosingme

    This chili is easy and tastes just great! I mostly followed the recipe, but tweeked a few things here and there according to what was in my pantry. I used garbonzo beans and a can of southwest style beans and corn instead of the kidney and black beans and only used one can of crushed tomatoes–but added 2 cans of recipe ready tomatoes instead. I only used about 1/2 a can of broth and also substituted some of the red pepper with green. I also added some grilled chicken pieces. The result was outstanding. And it really was better the next day!

  • texasmomof2

    Sounds like you created a whole new recipe!