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  • Healthy Serving: Recipe Directory

  • Vegetarian Chili

  • Ingredients:

    (6 servings)

    • 3/4 cups of extra virgin olive oil
    • 1 medium red pepper, chopped
    • 1 medium green pepper, chopped
    • 1 medium red onion, chopped
    • 2 teaspoons of chipotle chili pepper or chili powder
    • 1/2 teaspoon celery salt
    • 28 oz. can of crushed tomatoes
    • 16 oz. can of kidney beams, drained and rinsed
    • 16 oz. can of black beans, drained and rinse
    • Salt for vegetables

    Heat the olive oil on medium in a large pan. Add the peppers and onions. Stir to combine the vegetables with the oil and cook for about 15 to 20 minutes or until the vegetables are translucent. You should occasionally stir the vegetables. You can add some salt to the vegetables for flavoring. Sprinkle the cooked vegetables with chipotle chile pepper and celery salt. Stir to mix evenly. Add the tomatoes and beans. Stir to combine. Reduce the heat to medium low and simmer for at least 45 minutes, stirring occasionally. The chili can also be simmered all day in a crock pot.

    Serve with 2/3 to 1 cup brown rice.

    Per serving:

    • 400 calories; 600 to 700 calories with brown rice
    • 2.5 vegetables
    • 3 to 4 starches (beans=1, brown rice= 2 to 3)

    This recipe is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital.
    Learn more about Mary's Meals.

    Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.