Chock Full Of Veggie Chili – My Southbeach Favourite

Chock full of veggie chili
Chock full of veggie chili

Southbeach Diet Chili

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Course: Soup
Cuisine: American
Keyword: Veggie Chili Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Advika Menon


  • 1 tbsp olive oil
  • 2 bell peppers any colour
  • cup mushrooms chopped
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • ¼ tsp salt
  • 2 (15 ounce) can pinto beans
  • 1 (14.5 ounce) can no-salt added diced tomato with juices


  • In a large saucepan, heat oil over medium heat. Add  garlic, onions, peppers, mushrooms and celery; cook, stirring, until vegetables begin to soften, about 7 minutes.
  • Add chili powder, oregano, cumin and salt; cook for another 5 minutes. Mix in the beans and tomatoes. Cook covered for 30 minutes on low flame. Serve hot.


1. Since the sauce was little thick for me, I added little hot water to the consistency of my choice.
2. For phase 1 dieters,serve them with a dollop of non-fat yogurt.
3. For phase 2 and 3 dieters, eat with  whole wheat pita chips toasted in little olive oil.

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