Simple and Delicious Low Fat Vegetarian Chili

Warm up your weeknight dinners with this Simple and Delicious Low Fat Vegetarian Chili—a wholesome, flavor-packed recipe that's quick, hearty, and satisfying. Brimming with vibrant vegetables like bell peppers, zucchini, and carrots, plus a hearty mix of black beans, kidney beans, and sweet corn, this chili is a plant-based powerhouse. A perfectly balanced blend of chili powder, cumin, paprika, and optional cayenne pepper adds just the right amount of spice, while the final touch of fresh cilantro and a squeeze of lime brightens every bite. Ready in just 45 minutes and loaded with fiber and protein, this vegetarian chili is a low-fat, dairy-free, and gluten-free delight. Serve it as a stand-alone dish or alongside crusty bread or rice for an irresistible meal that's both healthy and comforting.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium bell peppers (red, green, or yellow), diced
• 1 large carrot, peeled and diced
• 1 medium zucchini, diced
• 2 cans of diced tomatoes (14.5 oz each)
• 2 cans of black beans, drained and rinsed (15 oz each)
• 1 can of kidney beans, drained and rinsed (15 oz)
• 1 can of corn, drained (15 oz)
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 lime wedges (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Step 3

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

Step 4

Add the diced tomatoes (with their juices), black beans, kidney beans, corn, and vegetable broth. Stir to combine.

Step 5

Mix in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper if desired. Stir well to evenly coat the vegetables and beans with spices.

Step 6

Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Step 7

Taste and adjust salt and seasonings if needed.

Step 8

Serve the chili warm, garnished with fresh cilantro and a squeeze of lime juice if desired. Pair it with crusty bread or a side of rice for a complete meal.

Nutrition Facts

Serving size	(3555.3g)

Amount per serving	% Daily Value*
Calories	2003.7

Total Fat 28.3g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 6706.2mg	0%
Total Carbohydrate 354.3g	0%
Dietary Fiber 107.2g	0%
Total Sugars 69.3g
Protein 101.9g	0%

Vitamin D 0IU	0%
Calcium 775.8mg	0%
Iron 31.4mg	0%
Potassium 8079.8mg	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: 12.2%

Protein: 19.6%

Carbs: 68.2%