Low Fat 3 Beans Vegetarian Chili

Warm up your kitchen with this hearty, flavorful Low Fat 3 Beans Vegetarian Chili—a wholesome, protein-packed dish that’s as satisfying as it is nourishing. Featuring a vibrant medley of black beans, kidney beans, and cannellini beans, this chili boasts an irresistible depth of flavor thanks to aromatic spices like chili powder, cumin, and ground coriander. Fresh bell peppers, garlic, and a zesty splash of lime juice elevate the dish, while the addition of corn lends a hint of natural sweetness. Ready in just an hour with minimal prep, this vegetarian chili is a low-fat, fiber-rich meal perfect for weeknight dinners or meal prepping. Garnish with fresh cilantro and serve it hot for a comforting bowl that’s sure to please vegans, vegetarians, and omnivores alike!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 medium bell peppers, chopped
• 3 large garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon ground coriander
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned cannellini beans, drained and rinsed
• 1 cup corn kernels, frozen or canned
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and bell peppers to the pot, and sauté for about 5-7 minutes, or until they are soft and translucent.

Step 3

Add the minced garlic and stir continuously for 30 seconds until fragrant.

Step 4

Stir in the chili powder, cumin, and ground coriander, allowing the spices to toast for 1 minute, enhancing their flavors.

Step 5

Pour in the canned diced tomatoes and vegetable broth. Stir well to combine with the vegetables and spices.

Step 6

Add the black beans, kidney beans, and cannellini beans into the pot, stirring them into the chili mixture.

Step 7

Add the corn kernels, salt, and black pepper, and stir again to ensure everything is well mixed.

Step 8

Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.

Step 9

After 30 minutes, taste and adjust the seasoning if necessary. Add the fresh lime juice and stir through the chili.

Step 10

Remove the pot from heat and stir in the chopped cilantro just before serving.

Step 11

Serve the chili hot, and enjoy a hearty, low-fat vegetarian meal!

Nutrition Facts

Serving size	(3142.5g)

Amount per serving	% Daily Value*
Calories	2135.7

Total Fat 52.4g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 9.6g
Cholesterol 15.9mg	0%
Sodium 6987.7mg	0%
Total Carbohydrate 336.9g	0%
Dietary Fiber 104.0g	0%
Total Sugars 57.4g
Protein 98.4g	0%

Vitamin D 0IU	0%
Calcium 956.2mg	0%
Iron 39.4mg	0%
Potassium 7327.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.3%

Protein: 17.8%

Carbs: 60.9%