Vegetarian Chili

5 servings


  • Cooking spray
  • 2 cups chopped onion
  • 3/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried Italian seasoning
  • 1 (16-ounce) can Great Northern beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 5 teaspoons grated Parmesan cheese

Preparation: Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add onion and peppers, and saute 10 minutes or until tender. Add garlic; saute 30 seconds. Add chili powder and next 6 ingredients (chili powder through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Ladle into soup bowls, sprinkle with cheese.

Serv. Size: 1 1/2 cups chili and 1 teaspoon cheese

Amount Per Serving

Cals: 281 From Fat: 7

Total Fat: 2.1g

Cholesterol: 1mg

Sodium: 948mg

Total Carb: 53.2g

Dietary Fiber: 9.5g

Sugars: na

Protein: 17g