• Roxy

Vegetarian Red Bean Chili

Updated: Oct 21, 2020

Vegetarian Red Bean Chili

This vegetarian chili is simple to make and tasty .


2 Tbsp olive oil

1 medium onion, chopped

1∕3 cup chopped green bell pepper

2 tablespoons chili powder

1 teaspoon ground cumin

1 14½-ounce can Mexican recipe stewed tomatoes with juices

8 ounces frozen veggie (soy) crumbles, thawed

1 cup canned red kidney beans, drained and rinsed

¼ cup water

½ cup 2 percent shredded Cheddar cheese

4 Tbsp low-fat sour cream

salt and pepper to taste


1.) Heat oil in heavy large skillet over medium-high heat. Add soy crumbles, onion and peppers. Sauté until vegetables are tender and soy crumbles are lightly browned (about 5 minutes). Add chili powder and cumin; stir 1 minute.

2.)Add in tomatoes with juice, kidney beans and ¼ cup water. Cook until slightly thickened, breaking up any large tomato pieces and stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Divide chili between 4 bowls; top with cheese and a dollop of sour cream and serve.

Nutritional Information (per serving)

Makes 4 servings

Calories: 306

Total fat: 14g

Saturated Fat: 3.7g

Fiber: 9g

Sugar: 8.7g

Protein: 19.3g

Sodium: 748mg

Calcium: 286.7mg

Magnesium: 35.9mg

Potassium: 461.2mg