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Meatless Chili
Source: dLife

A spicy vegetarian bean chili.

Prep Time: 15 minutes
Cook Time: 19 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 321.0
Total Carbs 49.0 g
Dietary Fiber 17.0 g
Sugars 3.3 g
Total Fat 6.3 g
Saturated Fat 0.8 g
Unsaturated Fat 0.8 g
Potassium 718.7 mg
Protein 16.6 g
Sodium 316.2 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  canola oil
4 oz  frozen chopped onion
2 tbsp  fresh chopped celery
1 each  medium garlic cloves
0 1/2 each  whole jalapeno pepper
0 1/2 tsp  ground cumin
0 1/2 tsp  ground oregano
0.125 tsp  ground thyme
1 pinch  ground cayenne (red pepper)
1 pinch  ground cloves
2 1/4 cup  low fat unsalted chicken broth
15 oz  canned great northern beans, unsalted
3 tbsp  fresh cilantro
1 tbsp  chopped parsley
1 pinch  salt
1 pinch  black pepper
2 tbsp  fresh chopped red onion
2 tbsp  fat free sour cream
  1. Heat the oil in a nonstick saucepan over low heat. Cook the onion, celery leaves, garlic, and jalapeƱo for 4 minutes, stirring often. Mix in the cumin, oregano, thyme, cayenne pepper, and cloves.
  2. Slowly pour in the broth, stirring continuously. Add the beans, cilantro, and parsley, Cook for 15 minutes, stirring infrequently.
  3. Season with salt and pepper. Divide the chili into two bowls and top with the cilantro, onion, and sour cream, if desired.

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