Recipes Soups, Stews and Chili Recipes Chili Recipes Vegetarian Low-Calorie Vegan Chili 4.5 (6) 5 Reviews 5 Photos This low-calorie, deliciously filling chili you are sure to enjoy as a main dish! Recipe by Dawn Gainor Updated on October 3, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 (28 ounce) can diced tomatoes 3 cups water 1 (15.5 ounce) can kidney beans, drained 1 (15.5 ounce) can red beans, drained 1 yellow onion, diced 1 (6 ounce) can tomato paste 1 (6 ounce) can mushroom stems and pieces, drained ½ yellow bell pepper, diced ½ orange bell pepper, diced 3 tablespoons chili powder 2 tablespoons garlic powder 2 pinches salt Directions Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes. I Made It Print Nutrition Facts (per serving) 220 Calories 2g Fat 43g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 220 % Daily Value * Total Fat 2g 2% Saturated Fat 0g 1% Sodium 1009mg 44% Total Carbohydrate 43g 15% Dietary Fiber 13g 48% Total Sugars 12g Protein 12g Vitamin C 58mg 291% Calcium 130mg 10% Iron 7mg 37% Potassium 691mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved