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Celebrity Dish with Pam Anderson: Vegetarian Chili

Meatless Monday's never looked better with this plant-based and scrumptious vegetarian chili!
Prep Time10 mins
Cook Time30 mins
Course: Dinner
Cuisine: American
Keyword: Diabetic-Friendly, Plant-Based, Vegetarian
Servings: 16 people
Calories: 262kcal
Author: SkinnyMs.


  • 1 quart vegetable broth
  • 14.5 ounces canned petite-diced tomatoes
  • 1 tablespoon olive oil
  • 1 onion large, diced medium
  • 1 bell pepper color choice is yours, diced medium
  • 3 tablespoons chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon oregano dried
  • 31 ounces canned black beans drained
  • 31 ounces canned hominy drained
  • 3 garlic cloves large minced
  • 1 ounce bittersweet chocolate
  • 1/4 cup cilantro fresh chopped


  • Microwave broth and tomatoes in a microwave-safe container on high power until steamy hot, about 5 minutes.
  • Meanwhile, heat oil in a Dutch oven or small soup kettle over medium-high heat. Add onions and peppers; sauté until soft and golden brown, about 5 minutes. Add chili powder, cumin and oregano: sauté until fragrant, a minute or so. Add beans and hominy along with hot broth mixture. Bring to a simmer, reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have blended, about 20 minutes. Stir in garlic, chocolate and cilantro; simmer a couple of minutes to blend flavors. Turn off heat and let stand a few minutes if there's time. Adjust seasonings and serve.


Pam Anderson, honorary Skinny Ms., is a New York Times best selling author with seven published books. Pam is AARP’s official food expert, a food columnist for USA Weekend and Runner’s World magazines, and the former Executive Editor of Cook’s Illustrated magazine. Whether you're looking for the perfect brownie or going meatless, she has great advice for both novice and veteran cooks. Pam's articles have appeared in many culinary magazines; she also teaches cooking classes across the country and has been featured on TV and radio several times.


Serving: 1cup | Calories: 262kcal | Carbohydrates: 45.2g | Protein: 14.2g | Fat: 3.3g | Saturated Fat: 0.9g | Sodium: 323mg | Fiber: 10.6g | Sugar: 4.5g |
SmartPoints (Freestyle): 1