Cheesy Vegetarian Chili

Cheesy Vegetarian Chili

After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.  

We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.

We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.

It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.

Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.  



Cheesy Vegetarian Chili

SERVINGS: 8 (about 1½ cups each)


2 garlic cloves
2 teaspoons olive oil
1 large green bell pepper (diced)
1 cup onion chopped
½ lb of sliced mushrooms
14.5 oz can of diced tomatoes or 2 cups fresh tomatoes
8 oz tomato sauce
2 tbsp chili powder
1 medium zucchini (thinly sliced)
2- 15oz cans red kidney beans (rinsed)
10 oz package of frozen corn
1 cup low fat shredded cheddar cheese


  1. Heat olive oil and garlic in large pan. 
  2. Add onions, green pepper, and mushrooms. Cook until tender. 
  3. Add in tomato sauce, diced tomatoes, chili powder, and bring to boil. 
  4. Turn down to low, add in zucchini and kidney beans. Simmer for 10-15 minutes. 
  5. Add frozen corn and ½ cup cheddar cheese. Stir. 
  6. Simmer on low for additional 10-15 minutes 
  7. Serve topped with cheddar cheese. 

NUTRITIONAL ANALYSIS PER SERVING (approximately 1 ½ cups): Calories: 195
Total Fat: 3g
Protein: 13g
Total Carbohydrates: 34g
Dietary Fiber: 9g
Sugars: 6g