Biggest Loser Vegetarian Chili Recipe for Healthy Weight Loss

If you’re searching for a hearty, flavorful chili recipe that satisfies your cravings without compromising your vegetarian lifestyle, look no further than the Biggest Loser Vegetarian Chili. This recipe is a perfect blend of wholesome vegetables, protein-packed beans, and bold spices, all simmered together to create a warming bowl of comfort food that’s both nutritious and delicious.

Whether you’re a dedicated vegetarian, trying to eat healthier, or just looking to add more plant-based meals to your rotation, this chili hits the mark.

Inspired by the popular weight-loss show, this chili is designed to be filling yet low in calories, making it an excellent choice for anyone looking to maintain or lose weight without sacrificing taste.

Plus, it’s incredibly easy to prepare, making it a favorite for busy weeknights or meal prep. Dive into the recipe below and discover how simple it is to enjoy a clean-eating, vibrant chili that will keep you coming back for more.

Why You’ll Love This Recipe

This vegetarian chili is a perfect harmony of nutrition and flavor. It’s loaded with fiber-rich beans and vegetables that keep you full and energized.

Unlike traditional chili, which often relies on meat, this version uses plant-based proteins that are not only healthier but also more environmentally friendly.

The recipe is versatile and customizable, so you can adjust the spice level or add your favorite vegetables. It also freezes beautifully for convenient leftovers.

Whether you’re cooking for yourself, family, or friends, this chili is sure to please both vegetarians and meat-eaters alike.

For more delicious recipes that complement this chili, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe, Chocolate Heaven Cake Recipe, and Chicken Shrimp And Broccoli Recipes.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Can opener
• Bowls for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic, diced green and red bell peppers, carrots, and celery. Cook for another 5 minutes, stirring occasionally until the vegetables start to soften.
3. Mix in the zucchini and corn kernels. Stir well and cook for 2-3 minutes.
4. Add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper. Stir to coat the vegetables evenly with the spices.
5. Pour in the crushed tomatoes and vegetable broth. Stir to combine all ingredients thoroughly.
6. Add the black beans, kidney beans, and pinto beans to the pot. Stir well and bring the chili to a gentle boil.
7. Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
8. Before serving, stir in the lime juice to brighten the flavors.
9. Ladle the chili into bowls and garnish with fresh chopped cilantro.

Tips & Variations

For an extra protein boost, try adding textured vegetable protein (TVP) or cooked quinoa.

Adjust the heat by increasing or decreasing the cayenne pepper and chili powder.

Add a splash of soy sauce or a dash of maple syrup for a unique twist on flavor.

This chili freezes well; store leftovers in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegetarian chili is incredibly versatile. Serve it over a bed of brown rice or quinoa for a complete meal.

It also pairs beautifully with a side of warm cornbread or tortilla chips for some added crunch.

For a creamy contrast, add a dollop of Greek yogurt or sour cream (or a vegan alternative) on top. Fresh avocado slices and shredded cheese make excellent garnish options if you’re not strictly vegan.

Looking for more great vegetarian ideas? Try our Costco Vegan Mushroom Stew Recipe or warm up with a bowl of our Chili Recipe New Mexico for a slightly different take on chili.

Conclusion

The Biggest Loser Vegetarian Chili is more than just a healthy meal; it’s a celebration of wholesome ingredients coming together to create a deeply satisfying dish. Whether you’re focused on weight loss, maintaining a vegetarian diet, or simply want a delicious bowl of chili that warms you from the inside out, this recipe checks all the boxes.

With its rich flavors, hearty texture, and nutritional benefits, this chili is sure to become a staple in your kitchen. Plus, it’s easy enough for weeknight dinners yet flavorful enough to impress guests.

Don’t forget to check out other recipes on our site to keep your meal planning exciting and delicious, like our Cinnamon Pecan Ice Cream Recipe for a sweet treat afterward!

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