Vegetarian Chili Low Salt Food

VEGETARIAN CHILI LOW SALT

Vegetarian Chili Low Salt image

This is a vegetarian chili there is no animal products in it. You can garnish with rice and sour cream.

Provided by celestial_star03

Categories Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
2 small zucchini, cut into 1/2 in cubes
1 cup yellow onion, coarsely chopped
2 garlic cloves, crushed
1 cup green pepper, cut into 1/2 in cubes
2 cups canned low-sodium crushed tomatoes
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1/4 cup parsley, minced
pepper
2 cups canned kidney beans or 2 cups garbanzo beans, drained

Steps:

Heat olive oil in a large skillet.
Add zucchini, onion, garlic, and green pepper.
Saute ten minutes until softened.
Transfer to a sauce pan and add tomatoes, chili powder, cumin, oregano, parsley, and pepper.
Cook over low uncovered for 10 minutes.
Stir in the beans and cook over low for 10 minutes more.
Check and fix your seasonings and serve.

Nutrition Facts : Calories 220.8, Fat 14.5, SaturatedFat 2, Sodium 273.4, Carbohydrate 19.1, Fiber 5.6, Sugar 4.1, Protein 5.8

VEGETARIAN VEGAN CHILI, LOW-SALT, INSTANT POT OR CROCKPOT

Vegetarian Vegan Chili, Low-Salt, Instant Pot or Crockpot image

This is modified from another recipe, with the addition of more veggies. My whole family loved it and they didn't even realize it was vegetarian. : ) Original recipe provided by Lori Schneider for Teacher Appreciation Week. The sour cream and cheese is for those who eat/like cheese (not me!).

Provided by Chef TanyaW

Categories < 60 Mins

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 21

Ingredients

1 (14 1/2 ounce) can pinquito beans, rinsed and drained (sub a different bean if you like!)
1 (14 1/2 ounce) can black beans, rinsed and drained (sub a different bean if you like!)
16 ounces salsa (I uses Jack's Cantina from Costco, use your favorite)
1 (12 ounce) package frozen corn
1 sweet potato, peeled and diced
1 (8 ounce) package sliced mushrooms, rinsed and diced
1 red pepper, diced
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 cup water
1/4 cup green onion (and or or chives, optional garnish)
1/2 cheese, shredded (Mexican blend or your favorite cheese topping, optional garnish)
1/2 cup sour cream (optional mixin or garnish)
1 avocado, diced (optional garnish)
1/4 cup salsa (optional garnish)

Steps:

Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
Garnish with optional items. I personally use green onions, chives, and a little more salsa.

Nutrition Facts : Calories 204.7, Fat 7.6, SaturatedFat 2.4, Cholesterol 7.5, Sodium 579, Carbohydrate 30.8, Fiber 8.8, Sugar 4.7, Protein 8

TASTY LOW SODIUM CHILI

Tasty Low Sodium Chili image

Make and share this Tasty Low Sodium Chili recipe from Food.com.

Provided by Nesta

Categories Weeknight

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb lean ground beef
1 can no-salt-added pinto beans
1 can no-salt-added kidney beans
1 can low-sodium crushed tomatoes
1 can low-sodium tomato puree
4 teaspoons oregano
4 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons Tabasco sauce
1/4 teaspoon salt
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons minced garlic
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers

Steps:

Brown ground beef, rinse under water.
Brown peppers, onion and garlic.
Mix all ingredients in crock pot.
Let cook at low heat for 4- 8 hours.
Ready when you get home from work!

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