How to Make Low-Calorie Vegan Chili - A Step-by-Step Guide

Chili is a classic comfort food that is loved by many for its hearty and satisfying flavors. Not only is it delicious, but it is also a great dish to make for a crowd or to have as leftovers throughout the week. However, traditional chili recipes can be quite high in calories and fat, which is not ideal for those trying to maintain a healthy diet. That's where this Low-Calorie Vegan Chili recipe comes in!

This recipe is perfect for those who are looking for a healthier alternative to ...

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Ingredients

  • 1 (28 ounce) can diced tomatoes
  • 3 cups water
  • 1 (15.5 ounce) can kidney beans, drained
  • 1 (15.5 ounce) can red beans, drained
  • 1 yellow onion, diced
  • 1 (6 ounce) can tomato paste
  • 1 (6 ounce) can mushroom stems and pieces, drained
  • ½ yellow bell pepper, diced
  • ½ orange bell pepper, diced
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 pinches salt

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.
  • Nutrition

    220 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 1009mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 13g
    • Total Sugars: 12g
    • Protein: 12g
    • Vitamin C: 58mg
    • Calcium: 130mg
    • Iron: 7mg
    • Potassium: 691mg