Vegetable Chili

Who needs meat when you can have this delicious all-vegetable chili?

Vegetable chili is a satisfying option for anyone on a diet. Also try one of these vegetarian recipes for a quick meatless meal.

Quick look

  • prep 20 min    cook 50 min
  • serves 4

Ingredients

  • 2 tablespoons olive or canola oil
  • 2 large onions, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chili powder
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 sweet red or green pepper, diced
  • 1 can (16 ounces) crushed or diced tomatoes
  • 1 cup vegetable broth
  • 2 yellow squash
  • 1 can (16 ounces) red kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tablespoons chopped parsley
  • 1/2 cup low-fat sour cream

    How to make it   1 hour, 10 minutes

  • 1

    In a Dutch oven, heat oil over moderate heat. Add onions and garlic; sauté, stirring, about 7 minutes or until softened and golden. Stir in chili powder and cook 2 to 3 minutes longer.

  • 2

    Sauté celery, carrots, and sweet pepper, stirring frequently, 6 to 7 minutes or until softened.

  • 3

    Add tomatoes and broth; bring to a boil. Add squash, kidney beans, and corn. Cover and simmer, stirring occasionally, 25 to 30 minutes or until tender.

  • 4

    Stir in the parsley and top each serving with sour cream.

  • Nutritional Information(per serving)

    • Calories: 374
    • Fat: 14 g
    • Saturated Fat: 1 g
    • Cholesterol: 0 mg
    • Sodium: 661 mg
    • Carbs: 54 g
    • Protein: 13 g
    • Fiber: 14 g

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