A hearty bowl of vegetarian chili is a delicious and heart-healthy way to enjoy a comforting meal without sacrificing flavor. Packed with fiber-rich beans, fresh vegetables, and savory spices, this dish supports cardiovascular health by promoting lower cholesterol levels and stable blood sugar. Unlike traditional chili, which often contains high-fat meats, this plant-based version provides essential nutrients while keeping saturated fats to a minimum. With ingredients like tomatoes, bell peppers, and onions, you also get a boost of antioxidants that help fight inflammation and support overall wellness.
HLT Nutrition Co. believes that eating well shouldn’t mean compromising on taste. Our heart-healthy vegetarian chili perfectly shows how nutritious ingredients can create a flavorful, satisfying meal. Whether you want to lower cholesterol, maintain a healthy weight, or enjoy a wholesome dish, this chili delivers protein, fiber, and essential vitamins in every bite. Plus, it’s easy to prepare and makes a great meal-prep option for busy days. Want to explore more delicious and nutritious meal ideas? Call us at (760) 966-4717 to learn how we can support your journey to better health!
Ingredients:
1 Tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
1 red bell pepper, seeds and ribs removed, chopped
2 carrots, finely chopped
3 cloves garlic, finely chopped
1 jalapeño, finely chopped
1 Tbsp. tomato paste
1 (15.5-oz.) can black beans, drained, rinsed
1 (15.5-oz.) can kidney beans, drained, rinsed
1 (15.5-oz.) can pinto beans, drained, rinsed
1 (28-oz.) can fire roasted tomatoes
3 cups low-sodium vegetable broth
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. dried oregano
Kosher salt. Freshly ground black pepper, Shredded cheddar, sour cream, and fresh cilantro, for serving
Instructions:
In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrots and cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 1 minute.
Add tomato paste and stir to coat vegetables. Add black beans, kidney beans, pinto beans, tomatoes, broth, chili powder, cumin, and oregano; season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 30 minutes.
Divide chili among bowls. Top with cheese, sour cream, and cilantro.
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