Nutrisystem Recipes > Main dishes > Nutrisystem Vegetarian Chili Recipe

Nutrisystem Vegetarian Chili recipe

Ingredients Needed

  1. Cayenne Pepper Spice (1.0 tsp)
  2. Sweet Potatoes (2.0 medium)
  3. Cumin, Ground (1.0 tsp)
  4. Cinnamon (1.0 tsp)
  5. Olive Oil (1.0 tbsp)
  6. Sea Salt (1.0 dash)
  7. Black Pepper (Ground) (1.0 tsp)
  8. Onions - Raw (1.0 medium)
  9. Red Pepper (1.0 piece)
  10. Yellow Pepper (1.0 piece)
  11. Fresh Coriander (1.0 bunch)
  12. Green Chili (1.0 piece)
  13. Red Chili (1.0 piece)
  14. Garlic (2.0 clove)
  15. Tinned Beans (400g)
  16. Tinned Chopped Tomatoes (400g)


Vegetarian chili normally contains beans and sometimes a soy-based meat substitute. If you are on a diet is just plain health-buff, this recipe is the right addition to your nutritious menu since this mainly is composed of veggies, hence the name of the recipe. Nutrisystem Vegetarian Chilli does not only offer health benefits but is also a pleasure in your taste buds since it contains flavourful ingredients such as tomatoes, sweet potatoes and more.

  • Preheat the oven to 400°F.
  • Peel the sweet potatoes and cut into bite-sized chunks. Season with a pinch each of cayenne, cumin and cinnamon, sprinkle with olive oil and spread a pinch of salt and pepper. Toss to coat then put them on a baking tray.
  • Cut in to half, remove the seed and roughly chop the peppers and the chillies. Peel and roughly chop the onion. Pick the coriander leaves and put aside, finely chop the stalks. Peel and chop the garlic into fine pieces. Chilies contain a good amount of minerals like potassium which is an important factor of cell and body fluids that helps control heart rate and blood pressure.
  • In a hot oven, put the tray of sweet potato and cook for 40 minutes until soft and golden. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chillies and spices and cook for another 5 to 10 minutes, stirring occasionally.
  • Remove the beans from the can and put them into the pan with the tinned tomatoes. Stir well and bring to a boil, then reduce to a medium-low heat and cook for 25 to 30 more minutes. Once the dish gets a bit thick, add a splash of water.
  • Get the roasted sweet potato out of the oven and stir it through your chilli with a liberal amount of the coriander leaves. Season with sea salt and freshly ground black pepper according to taste. Spread out the remaining leaves over the top, and serve with some soured cream, guacamole and tortillas.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein


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