Low Fat Hearty Veggie Chili

Warm up with a bowl of Low Fat Hearty Veggie Chili, a comforting and healthy dish brimming with vibrant flavors and wholesome ingredients! Packed with nutrient-rich vegetables like zucchini, carrots, and bell peppers, along with protein-packed kidney and black beans, this plant-based chili is both satisfying and guilt-free. Spiced to perfection with chili powder, cumin, and a hint of cayenne, it’s simmered in a savory tomato and vegetable broth base for maximum flavor. A squeeze of fresh lime juice adds a burst of brightness, while a sprinkle of cilantro provides the perfect finishing touch. Ready in just an hour and perfect for meal prepping, this one-pot wonder is ideal for busy weeknights or cozy gatherings. Whether you’re looking for a hearty vegan dinner or a low-fat comfort food option, this chili is sure to become a family favorite.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 large carrot, chopped
• 1 medium zucchini, chopped
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels, frozen or canned
• 2 cups low-sodium vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime, juiced
• 0.25 cup, chopped fresh cilantro, for garnish

Directions

Step 1

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

Step 2

Add the chopped onion and minced garlic to the pot, and sauté until the onion becomes translucent, about 5 minutes.

Step 3

Stir in the red and yellow bell peppers, carrot, and zucchini. Cook until the vegetables begin to soften, about 5-7 minutes.

Step 4

Add the can of diced tomatoes, kidney beans, black beans, and corn kernels to the pot, stirring well to combine.

Step 5

Pour in the low-sodium vegetable broth, and add in the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir to incorporate all ingredients.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25 minutes, stirring occasionally.

Step 7

Taste the chili and adjust seasoning if necessary.

Step 8

Stir in the juice of one lime, mixing well.

Step 9

Serve the chili hot, garnished with chopped fresh cilantro.

Nutrition Facts

Serving size	(3194.8g)

Amount per serving	% Daily Value*
Calories	1526.2

Total Fat 24.8g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3255.1mg	0%
Total Carbohydrate 276.0g	0%
Dietary Fiber 86.3g	0%
Total Sugars 64.8g
Protein 71.5g	0%

Vitamin D 0IU	0%
Calcium 758.3mg	0%
Iron 28.0mg	0%
Potassium 6993.9mg	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: 13.8%

Protein: 17.7%

Carbs: 68.4%