Vegetarian chili options can fill you up sans the meat if you load it up with beans and potatoes.   In order to view the video, please allow Manage Cookies

  “I eat a lot of beef, chicken and pork but sometimes I like to try new vegetarian options,” says Jim White R.D.N., owner of Jim White Fitness and Nutrition Studios. “After a tough workout I like to make this vegetarian chili. It’s a satisfying post-workout meal that’s packed with beans, which provide protein to increase muscle growth, and potatoes, which provide carbohydrates to help replenish energy stores.”

Go Vegan, Get Ripped: How to Make the Switch

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Recipe by Jim White RDN, ACSM EX-P, Owner on Jim White Fitness and Nutrition Studios.

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Nutritional information (per serving)

252 calories 10 grams protein 6 grams fat 42 grams carbs

Makes 6 servings

Prep time 20 minutes min.

Cook time 30 minutes min.

Ingredients

1 cup sweet onion, chopped 1 jalapeno pepper, seeded if desired and chopped 2 garlic cloves, chopped 2 Tablespoons avocado oil 4 cups vegetable broth 1 15 oz. can diced tomatoes, with juice 1 ½ lbs. small red potatoes, quartered 1 15 oz. can black beans, rinsed and drained 1 teaspoon dried oregano 1 Tablespoon Cumin Sea salt and pepper to taste 3 green onions, chopped ½ cup low-fat cheddar cheese

How to make it

In a large sauce pan, heat oil over medium-high heat. Add onion and jalapeno pepper and sauté until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add vegetable broth, tomatoes, potatoes, black beans, salt and pepper increasing heat to high and bring to a boil. Reduce heat to medium-low and cover, simmering for about 20 minutes, or until potatoes are tender. Cool slightly and transfer 1/3 mixture to a blender and carefully blend until smooth. Repeat with the remaining soup, 1/3 at a time or use an immersion blender instead. If soup is too thick, add water or broth a little at a time. If soup is too thin, return to medium heat and simmer, stirring often until desired consistency being careful not to burn. Top each bowl of soup with 1 1/2 Tablespoons low-fat cheddar cheese, and serve with green onion garnish

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Vegetarian chili options can fill you up sans the meat if you load it up with beans and potatoes.

 

In order to view the video, please allow Manage Cookies

“I eat a lot of beef, chicken and pork but sometimes I like to try new vegetarian options,” says Jim White R.D.N., owner of Jim White Fitness and Nutrition Studios. “After a tough workout I like to make this vegetarian chili. It’s a satisfying post-workout meal that’s packed with beans, which provide protein to increase muscle growth, and potatoes, which provide carbohydrates to help replenish energy stores.”

Go Vegan, Get Ripped: How to Make the Switch

Read article

Recipe by Jim White RDN, ACSM EX-P, Owner on Jim White Fitness and Nutrition Studios.

Go Vegan, Get Ripped: How to Make the Switch

Read article

Go Vegan, Get Ripped: How to Make the Switch

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Nutritional information (per serving)

252 calories 10 grams protein 6 grams fat 42 grams carbs

Makes 6 servings

Prep time 20 minutes min.

Cook time 30 minutes min.

Ingredients

1 cup sweet onion, chopped 1 jalapeno pepper, seeded if desired and chopped 2 garlic cloves, chopped 2 Tablespoons avocado oil 4 cups vegetable broth 1 15 oz. can diced tomatoes, with juice 1 ½ lbs. small red potatoes, quartered 1 15 oz. can black beans, rinsed and drained 1 teaspoon dried oregano 1 Tablespoon Cumin Sea salt and pepper to taste 3 green onions, chopped ½ cup low-fat cheddar cheese

How to make it

In a large sauce pan, heat oil over medium-high heat. Add onion and jalapeno pepper and sauté until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add vegetable broth, tomatoes, potatoes, black beans, salt and pepper increasing heat to high and bring to a boil. Reduce heat to medium-low and cover, simmering for about 20 minutes, or until potatoes are tender. Cool slightly and transfer 1/3 mixture to a blender and carefully blend until smooth. Repeat with the remaining soup, 1/3 at a time or use an immersion blender instead. If soup is too thick, add water or broth a little at a time. If soup is too thin, return to medium heat and simmer, stirring often until desired consistency being careful not to burn. Top each bowl of soup with 1 1/2 Tablespoons low-fat cheddar cheese, and serve with green onion garnish

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Nutritional information (per serving)

252 calories 10 grams protein 6 grams fat 42 grams carbs

Makes 6 servings

Prep time 20 minutes min.

Cook time 30 minutes min.

Ingredients

1 cup sweet onion, chopped 1 jalapeno pepper, seeded if desired and chopped 2 garlic cloves, chopped 2 Tablespoons avocado oil 4 cups vegetable broth 1 15 oz. can diced tomatoes, with juice 1 ½ lbs. small red potatoes, quartered 1 15 oz. can black beans, rinsed and drained 1 teaspoon dried oregano 1 Tablespoon Cumin Sea salt and pepper to taste 3 green onions, chopped ½ cup low-fat cheddar cheese

How to make it

In a large sauce pan, heat oil over medium-high heat. Add onion and jalapeno pepper and sauté until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add vegetable broth, tomatoes, potatoes, black beans, salt and pepper increasing heat to high and bring to a boil. Reduce heat to medium-low and cover, simmering for about 20 minutes, or until potatoes are tender. Cool slightly and transfer 1/3 mixture to a blender and carefully blend until smooth. Repeat with the remaining soup, 1/3 at a time or use an immersion blender instead. If soup is too thick, add water or broth a little at a time. If soup is too thin, return to medium heat and simmer, stirring often until desired consistency being careful not to burn. Top each bowl of soup with 1 1/2 Tablespoons low-fat cheddar cheese, and serve with green onion garnish

Nutritional information (per serving)

  • 252 calories
  • 10 grams protein
  • 6 grams fat
  • 42 grams carbs

Makes 6 servings

Prep time 20 minutes min.

Cook time 30 minutes min.

Prep time 20 minutes min.

Cook time 30 minutes min.

Prep time

20 minutes min.

Cook time

30 minutes min.

Ingredients

  • 1 cup sweet onion, chopped
  • 1 jalapeno pepper, seeded if desired and chopped
  • 2 garlic cloves, chopped
  • 2 Tablespoons avocado oil
  • 4 cups vegetable broth
  • 1 15 oz. can diced tomatoes, with juice
  • 1 ½ lbs. small red potatoes, quartered
  • 1 15 oz. can black beans, rinsed and drained
  • 1 teaspoon dried oregano
  • 1 Tablespoon Cumin
  • Sea salt and pepper to taste
  • 3 green onions, chopped
  • ½ cup low-fat cheddar cheese

How to make it

In a large sauce pan, heat oil over medium-high heat. Add onion and jalapeno pepper and sauté until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add vegetable broth, tomatoes, potatoes, black beans, salt and pepper increasing heat to high and bring to a boil. Reduce heat to medium-low and cover, simmering for about 20 minutes, or until potatoes are tender. Cool slightly and transfer 1/3 mixture to a blender and carefully blend until smooth. Repeat with the remaining soup, 1/3 at a time or use an immersion blender instead. If soup is too thick, add water or broth a little at a time. If soup is too thin, return to medium heat and simmer, stirring often until desired consistency being careful not to burn. Top each bowl of soup with 1 1/2 Tablespoons low-fat cheddar cheese, and serve with green onion garnish

In a large sauce pan, heat oil over medium-high heat. Add onion and jalapeno pepper and sauté until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add vegetable broth, tomatoes, potatoes, black beans, salt and pepper increasing heat to high and bring to a boil. Reduce heat to medium-low and cover, simmering for about 20 minutes, or until potatoes are tender.

Cool slightly and transfer 1/3 mixture to a blender and carefully blend until smooth. Repeat with the remaining soup, 1/3 at a time or use an immersion blender instead.

If soup is too thick, add water or broth a little at a time. If soup is too thin, return to medium heat and simmer, stirring often until desired consistency being careful not to burn.

Top each bowl of soup with 1 1/2 Tablespoons low-fat cheddar cheese, and serve with green onion garnish

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