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Recipe: Vegetarian chili

Recipes | Eating Right | August 27, 2019
Spicy, healthy plant-based favorite

Gameday chili without the guilt? Sign us up! This is a vegetarian chili, that any fan will love.

Serves 6


  • 1/2 cup water
  • 1 onion, chopped
  • 1/4 teaspoon salt
  • 3 to 4 teaspoon chili powder (more if desired)
  • 3 cans (15-16 ounces) of kidney or pinto beans, drained (any type of beans will work)
  • 2 bean cans of water
  • 1 can (6 ounces) tomato paste
  • 1 bag (12-16 ounces) frozen diced carrots
  • Optional spices - 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne
  • Hot sauce to taste


Combine water, onion and spices in large size stockpot over medium-high heat and soften the onions while you open the cans. 

Add remaining ingredients and water. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Garnish with cilantro.

Nutrition facts:  

269 calories, 2g fat, 0mg cholesterol, 594mg sodium, 51g carbohydrate, 15g fiber, 16g protein

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