Spicy Garden Vegetable Chili
Indulge in the hearty and flavorful Spicy Garden Vegetable Chili, a wholesome dish that brings together the vibrant colors and rich tastes of fresh vegetables and beans. This chili is perfect for a cozy family dinner or for meal prep, as it can be made in large batches and stored for future enjoyment. Packed with protein, fiber, and a kick of spice, it's sure to warm you up from the inside out. Whether served on a chilly evening or as a savory lunch, this chili will have everyone coming back for seconds!
N/A
Servings
127.5
Calories
9
Ingredients
Ingredients
Carrots
3 large (peeled and chopped)
Onion
1 large (coarsely chopped)
Canned Tomatoes
1 (28 ounce) can (with liquid)
Black Beans
1 can (drained and rinsed)
Pinto Beans
1 can (drained and rinsed)
Kidney Beans
1 can (drained and rinsed)
Chili Powder
3 tablespoons (none)
Low-Fat Sour Cream or Plain Yogurt
1/2 cup (for topping)
Crushed Red Pepper Flakes
to taste (for topping)
Instructions
1
In a large 4- to 5-quart pot, heat over high heat and add the chopped carrots and onion along with 1/2 cup of water.
2
Sauté the vegetables, stirring frequently, until the water evaporates and the vegetables begin to caramelize and brown, about 10 minutes.
3
Add the canned tomatoes (breaking them up with a spoon) along with their juice, the black beans, pinto beans, kidney beans, and chili powder. Stir well to combine.
4
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for about 15 minutes, allowing the flavors to meld beautifully.
5
To serve, ladle the chili into wide bowls. Top each serving with a dollop of low-fat sour cream or yogurt and sprinkle with crushed red pepper flakes to taste.
Nutrition Information
27.25g
Carbs
6.5g
Protein
6.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Garden Vegetable Chili?
It is a hearty, wholesome dish featuring vibrant vegetables and three types of beans with a spicy kick.
Is this recipe vegetarian-friendly?
Yes, it is a vegetarian recipe packed with plant-based protein and fiber.
How many calories are in a serving of this chili?
There are 127.5 calories per serving.
How much fiber does this recipe provide?
Each serving contains 6.5g of fiber.
What types of beans are used in this recipe?
The recipe calls for black beans, pinto beans, and kidney beans.
Do I need oil to sauté the vegetables?
No, the carrots and onion are sautéed in 1/2 cup of water until it evaporates and they brown.
How long does it take to sauté the carrots and onions?
It takes about 10 minutes for the water to evaporate and the vegetables to caramelize.
How much chili powder is required?
The recipe uses 3 tablespoons of chili powder.
Is this chili good for meal prep?
Yes, it can be made in large batches and stored for future enjoyment.
How long should the chili simmer?
The chili should simmer uncovered for about 15 minutes.
Should the pot be covered while simmering?
No, the instructions specify to simmer the mixture uncovered.
What size pot is recommended?
A large 4- to 5-quart pot is ideal for this recipe.
How should I prepare the canned tomatoes?
Add the 28 ounce can including the liquid and break the tomatoes up with a spoon.
Should I rinse the beans before adding them?
Yes, the black, pinto, and kidney beans should all be drained and rinsed.
What are the suggested toppings?
Recommended toppings include low-fat sour cream or plain yogurt and crushed red pepper flakes.
Is this recipe high in protein?
Each serving contains 6.5g of protein.
What is the carbohydrate count?
There are 27.25g of carbohydrates per serving.
How do I prepare the carrots?
Use 3 large carrots that have been peeled and chopped.
How should the onion be cut?
One large onion should be coarsely chopped.
Is this chili very spicy?
It has a kick of spice from 3 tablespoons of chili powder and optional red pepper flakes.
Can I use yogurt instead of sour cream?
Yes, plain yogurt is suggested as a low-fat alternative to sour cream for the topping.
What is the first step of the recipe?
Heat a large pot over high heat and add chopped carrots, onion, and 1/2 cup of water.
When do I add the beans?
Add the beans after the carrots and onions have caramelized and the tomatoes have been added.
How do I increase the heat level?
You can sprinkle crushed red pepper flakes to taste over each serving.
What is the consistency of this chili?
It is described as a hearty and thick chili with broken-down tomatoes and various beans.
Can this recipe be made vegan?
Yes, if you omit the sour cream/yogurt topping or use a plant-based dairy alternative.
Does the recipe use any added fats?
No, the vegetables are water-sautéed, making it a low-fat dish.
What heat setting should be used for simmering?
Reduce the heat to medium-low for the 15-minute simmer period.
How should the chili be served?
Ladle the chili into wide bowls and add your desired toppings.
What is the primary flavor profile?
It is a savory, spicy, and vegetable-forward comfort food.