Recipes and Cooking Hearty Vegetarian Chili 4.3 (3) Add your rating & review Packed with lots of vegetables, hearty beans, and the perfect amount of seasoning, this vegetarian chili is so flavorful, no one will miss the meat. And at just over 200 calories per serving, it's a meal-in-a-bowl that satisfies, without the guilt! Fresh cilantro boasts a lively, pungent flavor that goes a long way. When buying, look for leaves with a bright, even color, and no signs of wilting. Store in a plastic bag inside the refrigerator for up to 1 week. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 20, 2008 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 teaspoon canola oil 1 cup chopped onion 1 cup chopped green sweet pepper 2 cloves garlic, minced, or 1 teaspoon bottled minced garlic 1 14.5 ounce can no-salt-added diced tomatoes or stewed tomatoes 1 8 ounce can no-salt-added tomato sauce 1 cup water 4 ½ teaspoon chili powder 1 teaspoon garlic-herb salt-free seasoning blend 1 teaspoon ground cumin ⅛ teaspoon salt 1 15-16 ounce can kidney beans, rinsed and drained 1 cup frozen mixed vegetables ¼ cup light dairy sour cream (optional) Coarsely snipped fresh cilantro (optional) ⅛ teaspoon chili powder (optional) Directions Lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add oil; swirl to coat bottom of pan. Add onion, sweet pepper, and garlic to hot pan; cook for 8 to 10 minutes or until pepper is tender, stirring often. If necessary, reduce heat to prevent burning. Add undrained diced tomatoes, tomato sauce, the water, the 4-1/2 teaspoons chili powder, the seasoning blend, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in beans and mixed vegetables. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until vegetables are tender. If desired, top individual servings with sour cream and/or cilantro and sprinkle with the 1/8 teaspoon chili powder. Rate it Print Nutrition Facts (per serving) 209 Calories 2g Fat 42g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 209 % Daily Value * Total Fat 2g 3% Sodium 375mg 16% Total Carbohydrate 42g 15% Protein 10g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.