Mean Lean Vegetable Chili

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Servings: 8 Difficulty: Intermediate
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A hearty, meatless chili packed with beans and vegetables for a cozy, satisfying meal.
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This Mean Lean Vegetable Chili is a robust and flavorful dish that proves you don’t need meat to create a deeply satisfying meal. Packed with a trio of beans&# 226;ÂÂblack, pinto, and kidneyâÂÂalong with sweet carrots and savory onions, this chili offers a wonderful mix of textures and earthy flavors. The chili powder brings a gentle warmth, while the tomatoes provide a rich, tangy base. ItâÂÂs perfect for chilly evenings, busy weeknights, or anytime you crave comfort food that is also light on your wallet and waistline. Serve it hot with a dollop of yogurt or sour cream and fresh garnishes for a complete, wholesome experience.

Mean Lean Vegetable Chili recipe image
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Mean Lean Vegetable Chili

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 10.2

Description

This Mean Lean Vegetable Chili is a robust and flavorful dish that proves you don't need meat to create a deeply satisfying meal. Packed with a trio of beans&# 226;ÂÂblack, pinto, and kidneyâÂÂalong with sweet carrots and savory onions, this chili offers a wonderful mix of textures and earthy flavors. The chili powder brings a gentle warmth, while the tomatoes provide a rich, tangy base. ItâÂÂs perfect for chilly evenings, busy weeknights, or anytime you crave comfort food that is also light on your wallet and waistline. Serve it hot with a dollop of yogurt or sour cream and fresh garnishes for a complete, wholesome experience.

Ingredients

Directions

  1. Peel and chop the carrots and onion into small, uniform pieces.
  2. Heat a large 4- to 5-quart pot or Dutch oven over medium-high heat.
  3. Add the chopped carrots, onion, and 1/2 cup of water to the pot.
  4. Stir frequently, allowing the water to evaporate while the vegetables soften and begin to brown slightly, about 10 minutes.
  5. Stir in the tomatoes (breaking them up with a spoon), their liquid, the drained black, pinto, and kidney beans, and the chili powder.
  6. Increase heat to bring the mixture to a boil, then reduce heat to low.
  7. Simmer uncovered, stirring occasionally, to blend the flavors for about 15 minutes.
  8. Ladle the hot chili into bowls and top with sour cream, yogurt, and crushed dried hot red chilies to taste.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 10.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 17.2mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute sour cream with a plant-based alternative or omit it entirely.

This chili tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Adjust the heat level by adding more or less chili powder, or by varying the amount of crushed dried hot red chilies used as a garnish.

Keywords: vegetable chili, bean chili, vegan chili, meatless chili, healthy chili, easy chili, comfort food, bean stew, carrot chili, quick dinner, plant-based, slow cooker friendly, gluten-free, budget meal, winter warmer
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