Nutrition info - Recipes

Vegetarian Chili

Need a slow-cooked, hearty and nutritious meal? Look no further than this magical bean dish – use the slow cooker or the stove. The choice is yours, but everyone will love the results.

Vegetarian Chili


For 8 people

  • 1 (15 oz) can pinto beans - drained and rinsed
  • 1 (15 oz) can black beans - drained and rinsed
  • 1 (15 oz) can light red kidney beans - drained and rinsed
  • 1 (15oz) can dark red kidney beans - drained and rinsed
  • 2 (28 oz) cans crushed tomatoes
  • 1 (28 oz) can diced tomatoes
  • 2 cup(s) celery, diced
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 medium red onion, diced
  • 6 teaspoon(s) ground cumin
  • 3 tablespoon(s) garlic powder
  • 4 tablespoon(s) chili powder


Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft, about 6-7 minutes. Meanwhile, combine tomatoes, beans and spices in a large Dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly. For Dutch oven: Simmer for 3-4 hours on low, stirring every so often. For Slow Cooker: Simmer for 6-7 hours on high.

Nutrition facts

  • Kcal: 128.08 kcal
  • Fibers (g): 6.61g
  • Sodium (mg): 303.33mg
  • Carbs: 23.08g
  • Fat: 1.39g
  • Saturated fat (g): 0.25g
  • Proteins: 6.8g