Healthy Vegetarian Chili

Yields: 8 Servings

Healthy Vegetarian Chili

Easy and healthy! A family Super Bowl tradition. We like it spicy, so if your taste buds are more sensitive feel free to cut down on the chili powder and jalapenos.

  • 1 tablespoon Vegetable oil
  • 1 large Yellow onion
  • 3 cloves Fresh garlic, peeled
  • 1 6 oz. can Tomato paste
  • 2 15 oz. cans Diced tomatoes
  • 1 4 oz. can Hot diced green chilies
  • 1 4 oz. can Sliced jalapeno peppers (or 1 fresh jalapeno)
  • 1 15 oz. can Garbanzo beans
  • 1 15 oz. can Black beans
  • 1 15 oz. can Pinto beans
  • 1 teaspoon Ground cumin
  • 1 tablespoon Ground chili powder/cayenne pepper
  • 1 15 oz. can Corn (or 1.5 cups frozen or fresh corn)
  • 2 small Zucchinis
  • 1 Green bell pepper
  • Salt (to taste)
  • 8 oz. Monterey Jack cheese (optional)
  • 2 medium Avocados or guacamole (optional)
  • 1 container Sour cream (optional)
  • Cilantro (optional)
  • Scallions (optional)
  1. Heat the oil in a large pot. Add the onion, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste, diced tomatoes, green chilies, jalapeno peppers, garbanzo beans, black beans, pinto beans, cumin and chili powder. Bring contents to a slow boil, then simmer on low heat for about 20 minutes (adding some water if necessary). Add the corn, zucchini and green bell pepper and cook for another 10 minutes or until vegetables are cooked to your liking. Season with salt. Serve with shredded Jack cheese, diced avocados or guacamole, sour cream, cilantro and scallions, if you like.

Nutrition

  • Calories: 26
  • Fat: 1.38921752955 grams
  • Carbs: 3.1775240269 grams
  • Protein: 0.500189043779 grams