Vegetarian Chili Low Gi

Savor the hearty flavors of our Vegetarian Chili Low GI, a wholesome, nutrient-packed meal that's perfect for anyone seeking a satisfying dish with a low glycemic index. Bursting with vibrant veggies like zucchini, carrots, and red bell peppers, this chili is paired with protein-rich black and kidney beans to keep you full and energized. Infused with aromatic spices including cumin, smoked paprika, and chili powder, every spoonful delivers a comforting, smoky kick. Simmered to perfection and ready in under an hour, it's an easy yet impressive recipe for weeknight dinners or meal prep. Garnish with fresh cilantro and a squeeze of lime to elevate this dish with a pop of freshness. Healthy, flavorful, and entirely plant-based, this chili is a must-try for anyone looking for a delicious low-GI meal option!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 1 medium, diced carrot
• 400 grams canned diced tomatoes
• 400 grams, drained and rinsed canned black beans
• 400 grams, drained and rinsed canned kidney beans
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional) fresh cilantro
• 1 cut into wedges (for serving) lime

Directions

Step 1

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

Step 2

Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, red bell pepper, zucchini, and carrot. Cook for another 5-6 minutes, stirring occasionally.

Step 4

Add the canned diced tomatoes, black beans, kidney beans, and vegetable broth to the pot. Stir to combine.

Step 5

Mix in the tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Stir well.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.

Step 7

Taste and adjust seasonings as needed. If the chili is too thick, add a bit more vegetable broth until the desired consistency is achieved.

Step 8

Serve the chili hot, garnished with fresh cilantro if desired, and a wedge of lime on the side.

Nutrition Facts

Serving size	(2256.8g)

Amount per serving	% Daily Value*
Calories	1849.6

Total Fat 50.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 8.4g
Cholesterol 8mg	0%
Sodium 8326.6mg	0%
Total Carbohydrate 275.8g	0%
Dietary Fiber 91.9g	0%
Total Sugars 49.2g
Protein 85.8g	0%

Vitamin D 0IU	0%
Calcium 704.1mg	0%
Iron 35.4mg	0%
Potassium 6518.5mg	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: 24.0%

Protein: 18.0%

Carbs: 58.0%