On a day packed with errands, appointments, kid’s homework, soccer practice, and whatever else is on your daily agenda, the idea of making a warm, hearty dinner seems nearly impossible. I know, I hear ya! On those days you think you just can’t fit another thing in, you have to try my Skinny Vegetarian Mexican Chili. This only takes 5 minutes to prep! Plus, you get to let your slow cooker do the work to cook up a healthy, filling dinner for you and your family! Using beans to replace meat in this chili pumps up the fiber, and at under 300 calories per serving, you have a little wiggle room for reduced-fat sour cream and reduced-fat Mexican cheese on top!

Skinny Vegetarian Mexican Chili

Prep time: 5 minutes

Cook time: 8 hours on low, 4 hours on high

Yield: 6 servings

Serving size: 1 cup


  • 2 - 15 oz cans RotelĀ® tomatoes
  • 1 - 15 oz can diced tomatoes
  • 2 - 16 oz cans Bush'sĀ® chili beans
  • 1 - 15.5 oz can black beans, rinsed + drained
  • 12 oz bag yellow corn, frozen
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 4 oz can diced green chilies
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1 Tbsp dried cilantro (fresh cilantro is fine, too!)
  • 1/8 tsp black pepper
  • * Optional Toppings: reduced-fat sour cream and reduced-fat, shredded Mexican cheese blend on top. (These optional toppings are not calculated in nutrition information.)


  1. Add all ingredients to crock pot and stir to mix ingredients together.
  2. Cook on low for 8 hours or cook on high for 4 hours.

Nutrition Information

Per Serving (1 cup):

Calories: 254

Fat: 2g

Carbohydrates: 50g

Fiber: 12g

Protein: 11g

Sugars: 15g

Sodium: 1352mg

Vitamin A: 16%

Vitamin C: 29%

Calcium: 19%

Iron: 17%

WWP+: 6 points