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Easy Vegetarian Chili

Easy Vegetarian Chili

Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and top with chopped fresh cilantro, if desired. Diced avocado, sliced jalapeños and sliced scallions are other tasty options.


  • 1 tablespoon canola oil
  • ¾ cup finely chopped white onion
  • ½ cup finely chopped red bell pepper
  • 4 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 2 15-ounce cans low-sodium black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • ¼ cup water
  • ½ cup shredded cheese, such as Cheddar or pepper Jack


  • Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
  • Serve the chili sprinkled with cheese.


  • Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.

AUTHOR EatingWell Test Kitchen, Carolyn Malcoun
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 30 minutes
TOTAL TIME 30 minutes


Per serving 311 Calories
Total Fat 11 g
Saturated Fat 3 g
Mono Saturated Fat 4 g
Cholesterol 14 mg
Sodium 434 mg
Fiber 14 g
Protein 16 g
Potassium 801 mg
Added Sugars 0 g
Total Sugars 4 g
Calcium 266 mg
Folate 28 mcg
Omega-6 1 g
Vitamin E 5 mg
Zinc 3 mg
Vitamin B3 2 mg
Carbohydrate Servings 2 ½

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