Photo of Very Veggie Chili Wraps by WW

Very Veggie Chili Wraps

4 - 6
PersonalPoints™ per serving
Total Time
1 hr 25 min
25 min
1 hr
Our homemade vegetarian chili is so tasty and easy, you'll want to make extra for nachos or fajitas later in the week.


Olive oil

1 tsp(s)

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), large, chopped

Chili powder

1¼ tsp(s)

Cumin seeds

½ tsp(s)

Ground cinnamon


Ground red pepper


Uncooked carrot(s)

1 small, coarsely chopped

Uncooked celery

1 cup(s), coarsely chopped

Canned white beans

15 oz, drained and rinsed (you may use kidney or black beans as well)

Canned diced tomatoes

7¼ oz, fire roasted tomatoes with green chiles preferred

Burrito-size wheat flour tortilla(s)

4 item(s), large

Table salt

¼ tsp(s)

Light sour cream

¼ cup(s)

Low-fat shredded cheddar cheese

¼ cup(s)


  1. In a medium pot, warm oil over moderate heat. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic, stirring until fragrant, about 30 seconds. Add chili powder, cumin, cinnamon and pepper, stirring to combine.
  2. Add carrot, celery, beans and tomatoes; bring to a boil. Reduce heat and simmer until vegetables are tender, about 1 hour; stir in salt.
  3. Heat tortillas in microwave according to package directions or in nonstick skillet over moderate heat for about 1 minute, until brown spots begin to form, turning once.
  4. Spread 3/4 cup of chili down the center of each tortilla, leaving 1/2-inch border at each end. Top each with 1 tablespoon each of sour cream and cheese. Tuck in ends of tortilla, roll and enjoy.