Vegetarian Chili Con Carne

18 45 623
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 4
Vegetarian Chili Con Carne
Health Highlights


1 can (15oz) Black beans, canned (or bean of choice)
1 tsp Butter, unsalted
2 medium Carrots (grated)
1/2 tsp Cinnamon
1 tbsp Coriander, ground
2 tbsp Cumin
2 can(s) (13oz) Diced tomatoes, canned
426 gm Great northern beans (or bean of choice)
1 pepper(s) Red chili pepper (also chile or chilli) (diced)
1 tbsp Hot pepper (chili) flakes
1 tsp Paprika
1 medium shallot(s) Shallots (sliced)
4 tbsp Sour cream, light
1 tbsp, ground Thyme, dried
2 medium Tomato (diced)
1 tsp Turmeric, ground
2 medium Yellow onion (diced)
1 medium Zucchini (grated)


Prepare the vegetables. Dice the hot pepper, tomato and onion. Grate the carrot and zucchini and have all the beans rinsed and drained.

Once prepared, in your largest pot/pan over a medium to high heat, fry the onions with some olive oil for 4-5 minutes or until browned. Add the diced tomatoes and stew for a further 2-3 minutes or until they soften.

Once the tomatoes soften, add the hot pepper, zucchini, carrot, beans and diced tomatoes. Season with your spice mix and mix it all thoroughly to combine. Add the dollop of butter and stir in.

Let the chilli simmer on a medium heat, stirring every 5 minutes for 30 minutes to allow the flavours to combine and the vegetables to cook.

Once the chilli has simmered for 30 minutes, taste and season if required. Remove from heat, serve and garnish with a dollop of greek yoghurt/sour cream and shallots.


Nutrition Facts

Per Portion

Calories 623
Calories from fat 64
Calories from saturated fat 22.0
Total Fat 7.1 g
Saturated Fat 2.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.5 g
Cholesterol 8.3 mg
Sodium 730 mg
Potassium 3046 mg
Total Carbohydrate 112 g
Dietary Fiber 21.4 g
Sugars 12.0 g
Protein 38 g

Dietary servings

Per Portion

Meat Alternative 1.4
Milk Alternative 0.3
Vegetables 6.4

Energy sources


Meal Type(s)