Cheesy Vegetarian Chili
CHEESY VEGETARIAN CHILI
Looking for a hearty and nutritious meal that's also low in fat? This vegetarian chili recipe is a perfect choice! Packed with protein, fiber, and plenty of veggies, it's a satisfying and healthy option for lunch or dinner. The recipe calls for garlic, onions, mushrooms, bell peppers, courgettes (zucchinis), and sweetcorn, as well as canned tomatoes, tomato sauce, chili powder, and red kidney beans. Topped with shredded low-fat cheddar cheese, this chili is sure to become a family favorite.
Ingredients
- 2 garlic cloves
- 2 teaspoons olive oil
- 1 large green bellpepper (diced)
- 1 cup onion chopped
- 225g (approx. 1/2pound) of sliced mushrooms
- 1 can of chopped tomatoes or 2 cups fresh tomatoes
- 225g (approx. 8ounces) tomato sauce
- 2 tablespoon chili powder
- 1 medium courgette (zucchini) thinly sliced
- 2 cans of red kidneybeans (rinsed)
- 300g (approx. 10oz) of frozen sweetcorn
- 225g (approx. 1 cup) low-fat shredded cheddar cheese
Instructions
- Heat olive oil and garlic in large pan
- Add onions, green pepper, and mushrooms. Cook until tender
- Add in tomato sauce, diced tomatoes, chili powder, and bring to boil
- Turn down to low, add in courgette and kidney beans. Simmer for 10 to 15 minutes
- Add frozen sweetcorn and 1⁄2 the cheddar cheese. Stir
- Simmer on low for additional 10-15 minutes
- Serve topped with remaining cheddar cheese
Notes
NUTRITIONAL VALUES PER SERVING: Calories: 195 | Fat: 3g | Protein: 13g | Carbohydrates: 34g | Fibre: 9g Sugars: 6g
