Vegetarian chili

Half of the beans in this recipe are puréed so picky eaters won’t even know they’re there.
By Nadine Day RD
323 cal Serves 5
Prep time 0h 15m
Cook time 0h 25m
Total time 0h 40m
Vegetarian chili in a green bowl with grated cheese.

Ingredients

Directions

  1. Step 1

    In a food processor, purée tomatoes, navy beans and tomato paste. Transfer to a large stock pot.

  2. Step 2

    Add the rest of the ingredients and simmer over medium heat for 20 to 25 minutes, stirring occasionally. Note: This recipe freezes really well. Portion into a lunch size meal and freeze your lunches for the week

  3. Step 3

    Portion into 4 bowls and top with a sprinkle of cheese and green onions.

Nutritional information

Per serving (1 ¼ cup / 300 ml)

Calories
323
Protein
16 g
Sodium
514 mg
Potassium
1323 mg
Total fat
4 g
Saturated fat
1 g
Cholesterol
5 mg
Carbohydrates
61 g
Fibre
12 g

Recipe developed by Nadine Day, RD. ©Heart and Stroke Foundation 2008.

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