One easy and healthy recipe for vegetarian chili is the three-bean chili from Cooking Light. This dish is prepared quickly, thanks to the use of canned beans and the addition of fresh vegetables and spices makes it very flavorful.
To make three-bean chili, heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add one cup of chopped onion, 1/2 cup of chopped bell pepper and 2 teaspoons of bottled minced garlic. Sauté these ingredients for 3 minutes, then stir in 3/4 cups of water, 2 tablespoons of tomato paste, 2 teaspoons each of chili powder and ground cumin, 1/4 teaspoon of black pepper and one 15 1/2 ounce can of rinsed and drained garbanzo beans. Also, add one can of red kidney beans and one can of black beans, both rinsed and drained.
Pour in one 14 1/2 ounce can of vegetable broth and one 14 1/2 ounce can of no-salt-added diced tomatoes. Bring the ingredients to a boil, then reduce heat and simmer for eight minutes. Stir in 1 tablespoon of yellow cornmeal and simmer for two more minutes. Remove the pot from the heat and stir in 1/4 cup of fresh chopped cilantro. Garnish with a dollop of sour cream before serving.