The fall and winter are the perfect times to curl up with a warm bowl of chili. Make this for your next weekend dinner on a stovetop or a slow cooker and enjoy leftovers during the week.
When we think of traditional chili, beef or turkey are often the key ingredients, but with this vegetarian version, you won't miss the meat. Mushrooms are a great substitute and offer the right amount of texture to the meal. And no chili is complete without a spicy blend of chili powder; Use your favorite brand or make your own version using spices like paprika, garlic powder, cayenne, onion powder and cumin. For those watching their sodium intake, choose canned tomato sauce and beans that are low in sodium or are labeled with "no added salt."
Ingredients You'll Need to Make Vegetarian Chili
2 garlic cloves
2 teaspoons olive oil
1 large green bell pepper (diced)
1 cup chopped onion
½ pound of sliced mushrooms
14.5-ounce can of diced tomatoes or 2 cups fresh tomatoes
8 ounces tomato sauce (no added salt)
2 tablespoons chili powder
1 medium zucchini (thinly sliced)
2 15-ounce cans red kidney beans (rinsed, no added salt)
10-ounce package of frozen corn
1 cup low-fat shredded cheddar cheese
Cooking Directions for Vegetarian Chili
- Heat olive oil and garlic in large pan.
- Add onions, green pepper, and mushrooms. Cook until tender.
- Add in tomato sauce, diced tomatoes, chili powder, and bring to boil.
- Turn down to low, add in zucchini and kidney beans. Simmer for 10-15 minutes.
- Add frozen corn and ½ cup cheddar cheese. Stir.
- Simmer on low for additional 10-15 minutes.
- Serve topped with cheddar cheese.
Nutritional Analysis Per Serving
Serving size: approximately 1½ cups
Total Fat: 3 g
Protein: 13 g
Total Carbohydrates: 34 g
Dietary Fiber: 9 g
Sugars: 6 g
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