Meatless Monday Vegetarian Chili

When the weather is damp and cold I love to make a big pot of chili.  Everytime I make a pot I wish I had left out the meat and made a vegetarian chili.  This time I did just that.  The only change I made was to use olive oil to saute the vegetables.  Generally the veggies cook with the ground beef and the fat from the beef, so no need for the oil.

I poured two tsp of olive oil into my pot.   I then added one onion chopped, one green bell pepper diced, and one clove of minced garlic. I let the veggies cook for a few minutes and then added 1 cup of shredded carrots.

Once the veggies began to soften I added vegetable broth, tomato soup, stewed tomatoes, and beans.  I used canned items, which are generally loaded with sodium.  I chose low sodium tomato soup, no salt added stewed tomatoes, and I drained and rinsed the beans in order to reduce the sodium content.

 

Season and let simmer for 1 hour.

Vegetarian Chili

Author: Jennifer Lynn-Pullman
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 tsp olive oil
  • 1 vidalia onion, chopped
  • 1 green bell pepper, diced
  • 1 cup shredded carrots
  • 2 (14.5 oz) cans tomato soup
  • 2 (14.5 oz) cans stewed tomatoes
  • 1 (14.5 oz) can red kidney beans
  • 1 (14.5 oz) can white beans
  • 1 (14.5 oz) can black beans
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp red pepper flakes
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1 Tb. Worcestershire sauce
Instructions
  1. In a large pot, heated to medium high, at olive oil, garlic, onion, and peppers. Saute vegetables until they begin to soften. Then add carrots and cook a few minutes longer. Next add vegetable broth, tomato soup, stewed tomatoes, and beans.
  2. Add all seasonings and simmer on low for 1 hour.
Serving size: 1 cup Calories: 463 calories Fat: 1.8 gm Carbohydrates: 78 gm Sugar: 10.8 gm Fiber: 22.1 gm Protein: 27.5 gm

 

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