I adapted this delicious Vegetarian Chili with Healthy Tortilla Chips recipe from my favorite cookbook Pretty Delicious, it is great with tofu, ground turkey or even left over chicken in it, but I like it with no meat and find it doesn’t need it.
This is an amazing vegetarian chili. I have molded it to be my own spicier Italian version and make it weekly. I like to put it in little one serving containers and store it in the fridge or freezer and pull it out for a healthy, no guilt lunch.
If you make it without the healthy tortilla chips it is only 85 calories! A small disclaimer here, I am obsessed with Greek yogurt, I think I make this just for an excuse to eat an obnoxious amount of it, I top this with about a 1/4 cup of the beautiful white stuff and that adds only 30 calories and TONS of protein. At only 30 calories per 1/4 cup it is a smart swap for cheese or sour cream, the same amount of cheese is 230 calories, sour cream 120 calories!
You can also try out this yummy Taco Seasoning for a taco chili, it’s delicious!
Makes 6 Vegetarian Chili with Healthy Tortilla Chips servings.
- 1 yellow onion
- 1 bell pepper
- 2 cloves garlic
- 1 jalapeno (if you are brave make it 2)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp salt
- 2.5 tbs chili powder
- 1 tsp cumin
- 1 bay leaf
- salt and pepper to taste
- 28 oz can of chopped or crushed tomatoes
- 15 oz can of Black beans
- 15 oz can of kidney beans
- Greek yogurt
- Your favorite hot sauce for toppings
Chop onion and bell pepper and put in a large pot w/ a little olive oil on Medium for about 10 min or until they are soft.
Add in your garlic, jalapeno chopped (if you don’t like it hot take out seeds and ribs) chili powder, ground cumin, bay leaf and some salt and pepper. Cook about a minute until you can smell the garlic. Dump in the can of tomatoes reduce to low and let cook for about 45 min stir a few times so it does not burn.
Now you can add the beans, drain and rinse a can of black and a can of kidney beans and toss into the chili. Cook for about 10 min. I like to put some Greek yogurt on top and a little hot sauce.
You will need some Healthy Tortilla Chips to go with that Vegetarian Chili:
I use whole wheat tortillas but any kind will work. One tortilla should feed 2 people. You can use ANY spices here, whatever you have just do one leafy and one ground. Place tortillas on cookie sheet, brush w/ olive oil then sprinkle w/ dried basil, some salt and a little chili powder. Now you can cut, fold in half and cut into 4 pieces, then cut down the middle you should get 8 per tortilla. Bake in oven at 350 for about 12-15 min spin the sheet 1/2 way through.
I love to make this Vegetarian Chili with Healthy Tortilla Chips when I am feeling under the weather, it is full of vitamin C, fiber, protein and iron. Eat up and feel better!