Very Veggie Chili Wraps

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

2 tsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

1 medium clove(s), chopped

chili powder

1¼ tsp

ground cumin

½ tsp

ground cinnamon


ground red pepper


uncooked carrot(s)

1 small, coarsely chopped

uncooked celery

1 rib(s), small, coarsely chopped

canned white beans

15 oz, drained and rinsed

canned diced tomatoes

7¼ oz, fire roasted tomatoes with green chiles preferred

table salt

¼ tsp

burrito-size wheat flour tortilla(s)

4 item(s), large

light sour cream

¼ cup(s)

Weight Watchers Reduced Fat Mexican style blend shredded 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 and cook, stirring until fragrant, about 30 seconds.
  2. Add chili powder, cumin, cinnamon and pepper to pot, stirring to combine. 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 a nonstick skillet over medium heat until brown spots begin to form, turning once, about 1 minute.
  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 tortillas, roll and enjoy. Yields 1 wrap per serving.


Feel free to swap the white beans for kidney or black beans, if you prefer.

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