Low Fat Vegetarian Chili with Rice

Warm up with a hearty bowl of Low Fat Vegetarian Chili with Rice, a wholesome and flavor-packed meal that's perfect for busy weeknights or casual gatherings. Bursting with vibrant vegetables like zucchini, carrots, and bell peppers, and loaded with plant-based protein from black and kidney beans, this chili is a healthy twist on a comforting classic. The smoky depth of chili powder and paprika, combined with the tangy brightness of optional lime wedges and cilantro, creates a balanced and satisfying dish. Served over fluffy brown rice, it’s not just filling but also nutrient-rich, making it perfect for vegetarian and low-fat diets. Ready in under an hour, this meal is easy to prepare, full of bold flavors, and guaranteed to impress everyone at the table.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 medium Carrot, diced
• 28 ounces Crushed tomatoes
• 15 ounces Black beans, drained and rinsed
• 15 ounces Kidney beans, drained and rinsed
• 1 cup Frozen corn
• 1 cup Vegetable broth
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked brown rice
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)
• 4 Lime wedges (optional, for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.

Step 3

Stir in the diced red bell pepper, zucchini, and carrot. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the crushed tomatoes, black beans, kidney beans, frozen corn, and vegetable broth to the pot. Stir well to combine.

Step 5

Mix in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.

Step 6

Taste and adjust the seasoning if needed.

Step 7

While the chili is simmering, prepare the brown rice according to the package instructions, if it isn’t already cooked.

Step 8

To serve, scoop a portion of cooked brown rice into bowls and ladle the chili over the rice.

Step 9

Garnish with fresh cilantro and serve with lime wedges if desired.

Nutrition Facts

Serving size	(3441.5g)

Amount per serving	% Daily Value*
Calories	2443.1

Total Fat 33.2g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 4914.2mg	0%
Total Carbohydrate 462.5g	0%
Dietary Fiber 91.6g	0%
Total Sugars 53.7g
Protein 92.0g	0%

Vitamin D 0IU	0%
Calcium 638.0mg	0%
Iron 32.8mg	0%
Potassium 6712.0mg	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: 11.9%

Protein: 14.6%

Carbs: 73.5%