Vegetarian Chili

I’m starting on Weight Watchers so I’m scouring the web for healthy recipes that I can make even better! Ree Drummond, The Pioneer Woman, had a vegetarian chili that I change up based on what was in my pantry, and took any high points ingredients out. As of right now I’m calculating that one cup = 3.5 PP. My husband had 2 cups and I had 1-1.5 so calculate accordingly. The Nutritional value below is a TWO CUP serving.


  • 2 tablespoons Olive OilVegChiliNutrition
  • 4 cloves garlic, minced
  • 1 cup onion, diced
  • 1 C diced mixed peppers
  • 2 whole carrots, peeled And diced
  • 2 stalks celery, diced
  • 1 Jalapeno, finely diced
  • 1 lg zucchini , diced (approx 2 cups)
  • 3 cups broth (use your favorite)
  • 1 can condensed tomato soup
  • 1 can (10 Ounce) Ro-tel
  • 1/2 teaspoon Salt (I also added Tony’s as well)
  • 1 tsp ground oregano
  • 1 Tbsp ground cumin
  • 2 Tbsp chili powder
  • 3 cans seasoned black beans (Bush’s or great value)


  1. Saute all vegetables together in the olive oil.
  2. Add spices to toast.
  3. Add in broth, tomato products and beans.
  4. Simmer until all veggies are cooked through and it is to your desired thickness.

Serving Size: 2 cups
Number of Servings: 6
WWPP per 2 cup serving: 7

1 cup serving: 3.5 WWPP

Add these toppings at 1PP each!

  • 1 tablespoon of your favorite shredded cheese
  • 1 tablespoon regular sour cream
  • 2 tablespoons of low fat sour cream

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