Vegetarian Chili

A healthy, low-fat, meat-free take on this classic comfort food

We've packed so much flavor into our vegetarian chili that even meat-lovers will ask for seconds. But don't worry: You can refill your bowl without guilt, because this chili is low-fat and cholesterol-free. 


  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno, chopped
  • 4 cloves garlic, chopped
  • 1 cup low sodium vegetable broth
  • 32 oz. can crushed tomatoes, no sodium added
  • 15 oz. can black beans or white (cannellini) beans, rinsed
  • 15 oz. can red kidney beans, rinsed
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 16-oz. can vegetarian refried beans


  1. In a large stock pot over moderate heat, combine onion, red and green bell peppers, jalapeno and garlic. Saute 3 to 5 minutes until soft.
  2. Add broth, tomatoes, black (or white) beans, red beans and refried beans. Stir to combine. Season with cumin and chili powder.
  3. Simmer over low heat for 5 to 10 minutes.
  4. Season to taste. Garnish with reduced fat cheddar cheese (not included in nutritional information), minced onion, chives or scallions, if desired.

Nutrition Information

Serving Size: 1 to 1 1/2 cups

Amount Per Serving

  • Calories: 201
  • Fat: 2g
    • Saturated Fat: 0g
  • Protein: 13g
  • Total Carbohydrates: 37g
    • Dietary fiber: 11g
  • Cholesterol: 0mg
  • Sodium: 552mg
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