Low Fat Vegetarian Chili With Rice Recipes

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VEGETARIAN BEAN AND RICE CHILI



Vegetarian Bean and Rice Chili image

This recipe teams with hearty kidney and pinto beans and a variety of colorful vegetables for a deliciously healthy meatless meal. Your family is sure to love it.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 11 servings.

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoons ground cumin

Steps:

  • In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water.

Nutrition Facts : Calories 191 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

LOW FAT BASIC VEGETARIAN CHILI



Low Fat Basic Vegetarian Chili image

This is sort of a "starter" -- good as is, but you can add corn, black beans, onions, sour cream, cheese -- whatever you like to personalize it. You can use salsa in place of the tomato sauce too.

Provided by wife2abadge

Categories     Beans

Time 13m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 medium onion, diced
1 1/2 cups water
1 (15 ounce) can fat-free refried beans
1 (15 ounce) can tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder

Steps:

  • Boil water, add onion, and cook on medium boil til onion is fairly transparent.
  • Reduce heat to low and add other ingredients.
  • Stir til beans are smooth and chili is heated through.

Nutrition Facts : Calories 108.2, Fat 1.5, SaturatedFat 0.2, Sodium 1184.2, Carbohydrate 24.3, Fiber 5.6, Sugar 13, Protein 3.9

5-INGREDIENT VEGETARIAN CHILI



5-Ingredient Vegetarian Chili image

Absolutely idiot-proof, 5-ingredient, vegetarian chili, but pretty darn tasty. Serve with cornbread for a simple, delicious dinner.

Provided by Senalishia

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 35m

Yield 4

Number Of Ingredients 5

1 teaspoon olive oil
1 small onion, diced
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans black beans, drained
1 tablespoon chili powder, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onions and saute until transparent, 5 to 7 minutes.
  • Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 29.1 g, Fat 1.9 g, Fiber 10.9 g, Protein 9.3 g, SaturatedFat 0.3 g, Sodium 789.3 mg, Sugar 5.7 g

CHUNKY VEGETARIAN CHILI



Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

  • In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

SIMPLE AND DELICIOUS LOW FAT VEGETARIAN CHILI



Simple and Delicious Low Fat Vegetarian Chili image

This is a quick and simple, no-fuss chili. I am a huge fan of spicy foods, but I chose to make this chili a bit more mild to suit the tastes of my family. Please feel free to adjust the "heat" with cayenne, or even fresh diced jalapeno to suit your taste. This chili can be topped with sour cream, shredded cheddar, or your favorite hot sauce. The leftovers make great meatless burrito wraps.

Provided by Kozmic Blues

Categories     Black Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, diced
1 red pepper, diced
1 large carrot, diced
2 -3 cloves garlic, minced
1 -2 tablespoon chili powder
2 teaspoons cumin
1 (15 ounce) can tomatoes, diced
1 cup vegetable broth or 1 cup tomato juice
1 (28 ounce) can black beans
1 fresh ear corn, kernels removed (can substitute canned corn)
salt & fresh ground pepper
1/2 cup chopped fresh cilantro (optional)
cayenne pepper (optional)

Steps:

  • In a large stock pot, heat olive oil over medium high heat.
  • Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
  • Add chili powder and cumin (and cayenne pepper if using).
  • Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
  • Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
  • Stir well, and bring liquid to a boil.
  • Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
  • More vegetabe broth or tomato juice can be added if chili becomes too thick.
  • Add salt and pepper to taste.
  • Remove from heat and stir in chopped fresh cilantro if using.
  • Serve over your favorite rice.
  • I like brown.

Nutrition Facts : Calories 138.9, Fat 2.5, SaturatedFat 0.4, Sodium 28.2, Carbohydrate 23.1, Fiber 8.1, Sugar 3.1, Protein 7.5

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