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Meatless Chili Recipe
Meatless Chili Recipe photo by Taste of Home

Meatless Chili Recipe

Read Reviews (5)
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"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1 cup frozen corn, thawed
  • 1/2 cup chunky salsa
  • 1/2 cup coarsely chopped green pepper
  • 1/2 cup coarsely chopped sweet red pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 4 tablespoons fat-free sour cream
  • 4 tablespoons shredded reduced-fat cheddar cheese

Nutritional Facts

One serving (1-1/2 cups) equals 313 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 1,049 mg sodium, 61 g carbohydrate, 15 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 2 lean meat.

Directions

  1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese. Yield: 4 servings.
Originally published as Meatless Chili in Light & Tasty December/January 2005, p33

Nutritional Facts

One serving (1-1/2 cups) equals 313 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 1,049 mg sodium, 61 g carbohydrate, 15 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 2 lean meat.

Reviews for Meatless Chili(5)

AVERAGE RATING
   (5)
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 (5)
4 Star
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MY REVIEW
Reviewed Jan. 30, 2014

I love, love that this is such a simple, and fast recipe! It's literally on the table within 30 minutes. It's also delicious! I agree...you do not miss the meat! I did not have the Mexican Stewed Tomatoes, but I did have Italian stewed tomatoes on hand - they were just fine. I did use 2 cans to get a little more juice in my chili. Oddly enough, I had a can of Mexican style corn! So it all worked out! This is a recipe that doesn't suffer with bean, or vegetable substitutions. So, when your stock is running low - you can improvise!

MY REVIEW
Reviewed Jan. 28, 2011

This recipe is great for vegetarians! I had to add just a little water to make it souper for me.

MY REVIEW
Reviewed Mar. 3, 2010

This is so good you won't miss the meat! I make a double-batch of this about once a month and freeze 1/2 of it in single servings. Wonderful!

MY REVIEW
Reviewed Jan. 7, 2010

Super easy to make and delicious. Used Bush's Chili Beans in mild sauce (no meat) and reduced the spice amounts slightly.

MY REVIEW
Reviewed Nov. 16, 2009

Love this! Easy to make. This is a keeper.

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