Simple and Delicious Low Fat Vegetarian Chili

Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition


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

This one-pot-wonder is easy and fun to make, healthy, filling, spicy, low in fat, and guilt-free. Naturally, that gets 5 stars. I doubled the recipe and made some minor changes like most cooks based on what what was in the fridge and the cupboards (mixing in kidney beans, celery and jalapeno...). Pretty much a can't-miss recipe. Great for losing weight, too.

Jack B. November 12, 2014

I didnt put the carrot in and used kidney beans instead of black beans. It came out delicious and less calories than the recipe =)

laraineje January 30, 2013

Simple mixture of sweetness with plenty of spice! I added 2 red peppers instead of one, & made an entire stock pot full for this week's lunch. One of the best chili's I've tasted.. love the kick of spice.

oogiewoogie April 22, 2012