Mayo Clinic Health Library

Recipe: Vegetarian chili

Updated: 04-02-2013

Dietitian's tip: If you can't find Fresno peppers, you can substitute jalapeno peppers in this recipe.

Ingredients

Serves: 8

  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons water
  • 2 Fresno peppers, diced
  • 2 quarts crushed tomatoes (no salt added)
  • 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
  • 2 tablespoons cumin
  • 1 tablespoon chipotle pepper
  • 1 tablespoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oregano

Directions

In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.

Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.

Nutritional Analysis per serving
  • Calories: 178
  • Total carbohydrate: 34 g
  • Cholesterol: 0 mg
  • Dietary fiber: 9 g
  • Monounsaturated fat: 1 g
  • Protein: 7 g
  • Saturated fat: trace
  • Sodium: 79 mg
  • Sugars: 0 g
  • Total fat: 1 g
  • Trans fat: 0 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings