Randy Mayor
8 servings (serving size: 1 1/2 cups soup)

Boasting less than 300 calories and almost 15 grams of fiber per bowl, this hearty chili skips the ground beef and uses chickpeas, black beans, kidney beans, and cannellini beans for a protein boost. To make this a complete vegetarian meal, skip the Worcestershire sauce or use anchovy-free.

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Step 2

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

December 24, 2015
You can buy Worcestershire sauce that does NOT contain fishy anchovy.

December 24, 2015
We only buy the Worcestershire that does NOT contain anchovy.

Leaves much to be desired

April 14, 2015
After making this I was surprised it was rated as high as it is, until I realized so many people were reviewing it based on their modifications, which I find very misleading. So I am basing my rating according to making it exactly as instructed. This is a decent base. It has no kick to it so if you like your chili with heat you will need to add something accordingly. It is on the thin side, so you may want to decrease the water and simmer it longer than suggested. I dislike the amount of chunks of tomato in this chili, so a longer simmer night also help break those down. I also found it needed salt, particularly since it calls for rinsing the beans, which reduces the sodium. Considering the amount of modifications needed to make this work, I wouldn't make it again. Too many other great alternatives.

Won't make it again.

June 08, 2016
I made this as directed.  It was much thinner then any chili I have ever made.  Much more like a soup.  Also, quite bland.  My family didn't eat it.  Maybe if you made alterations it would be better, but I wouldn't stick to this recipe as written. 

Jazzy1's Review

February 20, 2015
Great non meat chili and easy to make. I replaced the water with vegetable broth which kicked up the flavor. Like others, I added corn. Yummy!

keliza7911's Review

September 11, 2014
Great recipe! I left out the sugar and chickpeas and added a can of corn. Also used a can of rotel and another can of rotel for chili instead of diced tomatoes. So good, will definitely make again.

ChinaBrown's Review

August 16, 2014
I'm so Glad I came across this recipe.... it's Awesome

Heidelind1's Review

March 31, 2014
Even my meat loving husband thought this was good.

Bball99ski's Review

February 23, 2014
Very good, very easy.. next time I might go a little easier on the tomato paste. But will definitely make again!

jennabret4's Review

January 21, 2014