Best Low Fat Basic Vegetarian Chili Recipes

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SIMPLE AND DELICIOUS LOW FAT VEGETARIAN CHILI



Simple and Delicious Low Fat Vegetarian Chili image

This is a quick and simple, no-fuss chili. I am a huge fan of spicy foods, but I chose to make this chili a bit more mild to suit the tastes of my family. Please feel free to adjust the "heat" with cayenne, or even fresh diced jalapeno to suit your taste. This chili can be topped with sour cream, shredded cheddar, or your favorite hot sauce. The leftovers make great meatless burrito wraps.

Provided by Kozmic Blues

Categories     Black Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, diced
1 red pepper, diced
1 large carrot, diced
2 -3 cloves garlic, minced
1 -2 tablespoon chili powder
2 teaspoons cumin
1 (15 ounce) can tomatoes, diced
1 cup vegetable broth or 1 cup tomato juice
1 (28 ounce) can black beans
1 fresh ear corn, kernels removed (can substitute canned corn)
salt & fresh ground pepper
1/2 cup chopped fresh cilantro (optional)
cayenne pepper (optional)

Steps:

  • In a large stock pot, heat olive oil over medium high heat.
  • Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
  • Add chili powder and cumin (and cayenne pepper if using).
  • Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
  • Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
  • Stir well, and bring liquid to a boil.
  • Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
  • More vegetabe broth or tomato juice can be added if chili becomes too thick.
  • Add salt and pepper to taste.
  • Remove from heat and stir in chopped fresh cilantro if using.
  • Serve over your favorite rice.
  • I like brown.

Nutrition Facts : Calories 138.9, Fat 2.5, SaturatedFat 0.4, Sodium 28.2, Carbohydrate 23.1, Fiber 8.1, Sugar 3.1, Protein 7.5

LOW FAT BASIC VEGETARIAN CHILI



Low Fat Basic Vegetarian Chili image

This is sort of a "starter" -- good as is, but you can add corn, black beans, onions, sour cream, cheese -- whatever you like to personalize it. You can use salsa in place of the tomato sauce too.

Provided by wife2abadge

Categories     Beans

Time 13m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 medium onion, diced
1 1/2 cups water
1 (15 ounce) can fat-free refried beans
1 (15 ounce) can tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder

Steps:

  • Boil water, add onion, and cook on medium boil til onion is fairly transparent.
  • Reduce heat to low and add other ingredients.
  • Stir til beans are smooth and chili is heated through.

Nutrition Facts : Calories 108.2, Fat 1.5, SaturatedFat 0.2, Sodium 1184.2, Carbohydrate 24.3, Fiber 5.6, Sugar 13, Protein 3.9

EASY LOW-FAT CHILI



Easy Low-Fat Chili image

"This zesty chili really hits the spot on cool fall days," confirms Janet Moore of Ogdensburg, New York.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

1 medium onion, chopped
1/4 cup chopped green pepper
2 cups water, divided
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) reduced-salt diced tomatoes, undrained
1 can (6 ounces) salt-free tomato paste
2 to 4 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

  • In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

QUICK AND EASY VEGETARIAN CHILI



Quick and Easy Vegetarian Chili image

I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.

Provided by EmmyDuckie

Categories     Black Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, diced
2 -3 garlic cloves, minced
1 -2 green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can spicy vegetable juice
1 (14 ounce) can red beans
1 (14 ounce) can black beans
1 (14 ounce) can whole kernel corn
chili powder
cumin
fresh cilantro

Steps:

  • Drain and rinse beans and corn.
  • Heat oil in a large soup pot.
  • Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
  • Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
  • Bring to a boil, reduce heat, and simmer for about 30 minutes.
  • More vegetable juice can be added if chili gets too thick.

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