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Bean and Veggie Chili Recipe

Contributors: Pamela Aughe, RD

Published: February 26, 2018

Bean and Veggie Chilli
Rebecca Clyde MS, RDN, CD

This have-it-your-way chili is easy to make vegetarian, or, you can add in ground turkey, beef or even a meat substitute for extra protein. Enjoy the slightly sweet flavor added by the carrot.


2 teaspoons canola oil
1 pound extra-lean ground beef or extra-lean ground turkey or 1 10-ounce package frozen meatless crumbles, thawed (optional)
1 large onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 carrot, scrubbed and sliced thinly
1 15½-ounce can dark or light kidney beans, drained and rinsed
2 14½-ounce cans diced tomatoes
1 6-ounce can no-salt-added tomato paste
2 tablespoons chili powder
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon black pepper
3 green onions, sliced thin (optional)
½ cup chopped fresh cilantro (optional)
½ cup fat-free sour cream


Before you begin: Wash your hands.

  1. Combine the oil, onion and garlic in a large pot over medium heat. Add the meat or meatless crumbles, if using.
  2. Cook and stir until the onion is wilted and the meat is lightly browned. About 6 to 8 minutes.
  3. Add the remaining ingredients except the optional ones and the sour cream. Stir well, cover and reduce heat; simmer gently for 20 minutes. Adjust the chili powder, oregano and black pepper to taste.
  4. Serve with green onions, cilantro and/or sour cream.

Cooking Note

  • Double the batch and freeze in individual portions or family-size batches.

Nutrition Information

Serving size:1½ cups

Calories: 300; Total fat: 12g; Saturated fat: 4.5g; Cholesterol: 35mg; Sodium: 540mg; Carbohydrate: 28g; Dietary fiber: 8g; Protein: 23g

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