Vegetarian Chili

This chili recipe is easy, versatile, loaded with nutrition, and so satisfying on a cold day. You can adjust the ingredients to your taste by adding in your preference of vegetables, beans, cheeses, and spices.

STEP ONE – Start the Chili


1 tablespoon of extra-virgin olive oil
1 minced medium red onion
3 minced garlic cloves
Salt and pepper
Chili powder
Dash of hot sauce
Juice of 1 lime
1 8-ounce can of tomato sauce
1 15-ounce can of diced tomatoes
1 15-ounce can of black beans, drained and rinsed
½ cup of lentils
1 cup of vegetable broth


  1. Heat the oil in a large pot over medium heat.
  2. Add in the onions and salt and pepper and cook for 5 minutes.
  3. Add in the garlic, chili powder, cumin, and cilantro and cook for 1 minute.
  4. Add in the hot sauce, lime juice, tomato sauce, diced tomatoes, bean, and lentils.
  5. Simmer with the lid on for 30 minutes until the lentils are cooked through.
  6. Adjust the seasoning to your taste.

STEP TWO – Finish the Chili


Shredded cheddar cheese
Juice of 1 lime
Green onions


  1. Ladle the chili into bowls.
  2. Top with shredded cheese and chopped green onions. Julia isn’t a fan of sour cream, but if you are, you can add that too for extra creaminess and fat.

Recommended serving size: 1 cup

Exchanges: 1 starch, 1 protein, 1 fat

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Nourish is all about wholesome food preparation for those with disordered eating. Our mission is to provide delicious recipes anyone can make at home, along with education and support for individuals recovering from eating disorders and their caregivers.

25 thoughts on “Vegetarian Chili

  1. Sounds delicious. Mrs & I are pointedly working to more meatless dishes. Not abandoning meat, but in an effort to eat healthier. Finding a great recipe like this makes it much simpler to change our diet, we are told for the better. Thank you, ladies.

    Liked by 3 people

    1. That’s great! There are so many health benefits to eating less meat, as I’m sure you’ve figured out. These vegetarian recipes have worked for our family for years so we’re glad they’re working for yours too!

      Liked by 1 person

  2. I like that you use both black beans and lentils in the same recipe – I hadn’t thought of that. I just made lentil soup with crumbled spicy sausage. I’m not a vegetarian, so a little meat is tasty, but your recipe looks delicious.

    Liked by 2 people

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