skinny vegetarian mexican chili serves 6 1 cup per serving freezer friendly low calorie and vegetarian

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. On those days you think you just can’t fit another thing in, you have to try our 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!

Recipe: 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


  • Two, 15-ounce cans Ro*Tel® Original Diced Tomatoes & Green Chilies
  • 15-ounce can diced tomatoes
  • Two,16-ounce cans Bush's® Chili Beans
  • 15-ounce can reduced-sodium black beans, rinsed and drained
  • 12-ounces frozen yellow corn
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 4.5-ounce can diced green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon cilantro, fresh or dried
  • ⅛ teaspoon black pepper
  • Optional Toppings*:
  • reduced-fat sour cream
  • reduced-fat, shredded Mexican cheese blend
  • *Optional ingredients are not included in nutritional calculations.


  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.
  3. Serve hot with (optional) toppings.

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