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Vegetarian Chili Recipe

Creative Cooking for the Health Conscious Gourmet

Low-Calorie | Low-Fat | Low-Cholesterol | High-Fiber | High-Protein

vegetarian chili recipe

Healthy Veggie Chili

This chili recipe is appropriate for low-calorie, high-fiber, low-cholesterol, low-fat, high-protein, and vegetarian diet regimens.


  • 1 medium onion, chopped

  • 1 medium pepper, chopped

  • 2 cloves garlic, minced

  • 1 tsp olive oil

  • 1 tsp cumin

  • 1 tsp Frank's Hot Sauce

  • Salt and pepper

  • 1 19-oz red kidney beans (drained) 1 19-oz can white kidney beans (drained)

  • 1 28-oz can diced tomatoes

  • 1 14-oz can tomato sauce

  • 3 carrots, sliced

  • 3 celery stalks, chopped

  • 2 tbsp chili powder


vegetarian chili recipe low cal, low fat, low cholesterol, high fiber

Heat oil in a large pot. Saute onions, garlic, carrots, peppers, and celery over medium heat. Add cumin, hot sauce, pepper, and salt, and saute until crisp/lightly browned. Add the rest of the ingredients and boil. Reduce heat and simmer for 45-55 minutes.

Nutritional Information

Servings: 6

Nutrition Facts Per serving

Total calories: 136

Total fat: 3.2 g

Total carbohydrates: 30.7 g

Dietary fiber: 15.5 g

Cholesterol: 0 mg

Protein: 9.7 g

Saturated fat: 0.5 g

Sodium: 572 mg

Sugars: 7.3 g

Chef and Author: Lori Weiss

Medically Reviewed by FibonacciMD editors.

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