Vegetable Chili

Diabetic Vegetarian Recipes

This vegetable chili recipe is great for when the weather outside is cold. So let autumn and winter come and start warming up the stove for this delicious chili.

With this recipes there is some preparation time with chopping and dicing of all the vegetables and ingredients.

You can double this recipes if you want extra to make some leftovers.

This recipes on this page comes complete with a list of ingredients, step by step directions nutrition information and a printer friendly copy.

So make this recipe tonight for the whole family to warm them up.

Vegetable Chili

This recipes comes with alot of vegetables and tons of flavors which is sure to warm up your body and taste buds.

Recipe Type

Appetizer, Soup, Vegetable

Degree of Difficulty

Moderately difficult


5 servings


1 Tbsp vegetable oil

1/4 cup diced fresh green peppers

1/2 cup diced onions

1 Tbsp chili powder

2 tsp cumin

1/2 tsp granulated garlic

1/4 tsp onion powder

1 1/2 tsp red hot sauce (optional)

1 Tbsp brown sugar, firmly packed

1 1/2 cups canned crushed tomatoes

1/4 cup canned diced tomatoes, drained, rinsed

2 cups canned kidney beans, drained, rinsed

1/4 cup plus 2 Tbsp bulgur wheat

1 cup water

1/2 cup lowfat plain yogurt

1/2 cup plus 2 Tbsp lowfat cheddar cheese, shredded


1. In a large sauce pan, heat oil over medium heat until hot.

2. Add peppers; saute over medium heat for 3 minutes until tender.

3. Add onions; saute for 2 minutes until translucent.

4. Combine chili powder, cumin, garlic, onion powder, hot sauce, brown sugar, crushed tomato, and diced tomatoes.

5. Add tomato mixture to cooked vegetables and simmer, uncovered, for 10 minutes.

6. Mix in kidney beans, bulgur wheat, water. Simmer 15 min., uncovered.

7. Blend in yogurt; stir. Sprinkle 2 Tbsp of cheddar cheese over each serving. Serving Size: 1 cup.

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

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Nutritional Information Per Serving 

Calories: 215

Protein: 10 g

Carbs: 37 g

Fat: 4 g

Saturated Fat: 1 g

Sodium: 636 mg

Fiber: 7 g

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