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Low-Calorie Veggie Chili
There’s something about a big pot of chili simmering on the stove that just feels like home, even when it’s packed with vegetables instead of meat. This version is hearty, cozy, and loaded with flavor, but it’s light enough that you can go back for seconds without any guilt. It’s the kind of meal that convinces you healthy food doesn’t have to be boring.
Why You’ll Love This Recipe
This chili is proof that you don’t need meat to make something filling. Beans and vegetables do all the heavy lifting here, giving you that thick, satisfying texture you want from a good chili, while keeping the calorie count way down.
It also comes together in one pot, which means fewer dishes and less stress. You just build layers of flavor as you go, and the stove does most of the work while you relax.
And honestly, the leftovers might be even better than the first bowl. The flavors keep deepening overnight, so this is a great one to make ahead for busy weeknights.
Ingredients You’ll Need
The base of this chili starts with onion, garlic, and bell peppers, which build that classic savory foundation. You’ll also want a couple types of beans, like black beans and kidney beans, for protein and that satisfying bite.
Diced tomatoes and tomato paste bring the rich, tangy backbone of the chili, while corn adds a little natural sweetness to balance things out. Don’t skip the chili powder, cumin, and smoked paprika combo either. That’s really where the depth of flavor comes from.
If you want to bulk it up even more, diced zucchini or carrots work great and barely change the flavor. Vegetable broth ties everything together and keeps this dish light while still tasting rich and slow-cooked.
For anyone watching sodium, low-sodium broth and no-salt-added tomatoes let you control the seasoning yourself. You can always add salt at the end, but it’s harder to take it out.
Tips for the Best Results
Give your spices a minute to toast in the pot before adding liquid. It sounds small, but blooming the spices in the oil wakes them up and makes the chili taste way more complex.
Don’t be afraid to let this simmer longer than you think you need to. The longer it sits on low heat, the more the flavors meld together and the thicker it gets naturally.
If your chili seems too thin at the end, mash a few spoonfuls of the beans right in the pot. This thickens things up without needing any flour or cornstarch.
Storage and Reheating
This chili keeps beautifully in the fridge for up to 5 days in an airtight container. Honestly, day two or three might be the best version of this dish since the flavors have had time to sit together.
To reheat, warm it gently on the stove over medium-low heat, stirring occasionally so it doesn’t stick to the bottom. If it’s thickened up too much in the fridge, just stir in a splash of broth or water to loosen it back to your liking.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, just sauté the onions, garlic, and spices first for extra flavor, then dump everything into the slow cooker and cook on low for 6 to 8 hours.
Is this chili vegan?
As written, yes, as long as you skip any dairy toppings like sour cream or cheese. It’s naturally plant-based and still hearty enough that you won’t miss the meat.
How can I make it spicier?
Add a diced jalapeño with the onions, or stir in a pinch of cayenne pepper along with the other spices. You can always start small and add more heat at the end to taste.
What can I top it with?
Avocado, a squeeze of lime, chopped cilantro, or a dollop of Greek yogurt all work great. Crushed tortilla chips on top add a nice crunch too.
product: Dutch oven
reason: A heavy Dutch oven distributes heat evenly and helps the chili simmer low and slow without scorching on the bottom.
Low-Calorie Veggie Chili
A hearty, protein-packed vegetarian chili loaded with beans and vegetables that’s filling but light on calories.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup corn kernels
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Step 1. Heat olive oil in a large pot over medium heat.
- Step 2. Add onion and garlic and cook until softened, about 4 minutes.
- Step 3. Add bell peppers and zucchini and cook for 5 minutes.
- Step 4. Stir in chili powder, cumin, and smoked paprika and cook for 1 minute.
- Step 5. Add tomato paste and stir to coat the vegetables.
- Step 6. Pour in diced tomatoes, black beans, kidney beans, corn, and vegetable broth.
- Step 7. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
- Step 8. Mash a few spoonfuls of beans against the side of the pot to thicken if needed.
- Step 9. Season with salt and pepper to taste before serving.
