Ww 4 Points Vegetarian 2 Bean Chili

Warm up with a hearty and flavorful bowl of Ww 4 Points Vegetarian 2 Bean Chili, a satisfying, low-point recipe perfect for Weight Watchers followers and plant-based eaters alike. Packed with protein-rich kidney beans and black beans, this chili is infused with a robust blend of chili powder, cumin, and paprika, delivering a smoky and spicy kick. Fresh veggies like bell peppers, zucchini, and onions add a nutritious and colorful touch, while a splash of optional lime juice and fresh cilantro garnish brighten every bite. Ready in just 45 minutes, this one-pot meal is easy to prepare, low in calories, and serves six, making it an ideal weeknight dinner or meal prep option. Whether you're looking for a vegetarian comfort food recipe or simply a lighter twist on classic chili, this dish is a must-try!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 teaspoon Olive oil
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 1 large Bell pepper, chopped
• 1 medium Zucchini, diced
• 1 14.5-ounce can Canned diced tomatoes (with juices)
• 1 15-ounce can Canned kidney beans, rinsed and drained
• 1 15-ounce can Canned black beans, rinsed and drained
• 1.5 cups Vegetable broth (low sodium)
• 2 tablespoons Tomato paste
• 1 tablespoon Chili powder
• 2 teaspoons Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano, dried
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Lime juice (optional)
• 2 tablespoons Fresh cilantro, chopped (optional)

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, and cook for 3-4 minutes, stirring frequently, until the onion is softened and translucent.

Step 3

Add the bell pepper and diced zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.

Step 5

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

Step 6

Bring the chili to a simmer over medium heat, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally.

Step 7

Taste and adjust seasoning if needed. If you prefer a tangy kick, stir in the lime juice just before serving.

Step 8

Ladle the chili into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2211.8g)

Amount per serving	% Daily Value*
Calories	1194.2

Total Fat 20.4g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3566.7mg	0%
Total Carbohydrate 205.0g	0%
Dietary Fiber 62.6g	0%
Total Sugars 37.5g
Protein 60.2g	0%

Vitamin D 0IU	0%
Calcium 537.3mg	0%
Iron 23.2mg	0%
Potassium 4751.7mg	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: 14.8%

Protein: 19.4%

Carbs: 65.9%