Recipe: Healthy Vegetarian Chilli


Healthy Vegetarian Chili

Vegetarian Chili

Vegetarian Chili

This chili is a delicious recipe that will warm you up on a winter afternoon.  I am not a vegetarian but chili is one food that does not need meat.  It’s perfect for watching March Madness or a football game.  To get the texture of meat, I added lentils. This is a recipe the whole family will enjoy.  

Healthy Vegetarian Chili
Serves 10
A healthy recipe for a meat free day that your children and family will like.
Prep Time
25 hr
Cook Time
45 hr
Total Time
60 hr
Prep Time
25 hr
Cook Time
45 hr
Total Time
60 hr
  1. 2 tablespoons olive oil
  2. 1 medium red, white, or yellow onion, chopped
  3. 1 large poblano pepper, chopped
  4. 2 large jalapeños, chopped
  5. 2 medium carrots, chopped
  6. 2 ribs celery, chopped
  7. ½ teaspoon salt, divided
  8. 4 cloves garlic, pressed or minced
  9. 2 tablespoons chili powder, to taste
  10. 2 teaspoons ground cumin
  11. 1 ½ teaspoons smoked paprika
  12. 1 teaspoon dried oregano
  13. 1 large can (28 ounces) diced tomatoes
  14. 1 cup of lentils cooked
  15. 2 cans (15 ounces each) black beans, rinsed and drained
  16. 1 can (15 ounces) pinto beans or white beans, rinsed and drained
  17. 2 cups vegetable broth or water
  18. 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  19. Garnishes with chopped cilantro, sliced avocado, tortilla chips, sour cream, grated cheddar cheese, etc.
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  1. In a large slow cooker or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the garlic and cook until aromatic or about 30-45 seconds.
  2. Add the chopped onion, poblano pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  3. Add chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  4. Add the diced tomatoes and their juices, the beans and lentils, and vegetable broth. Add 2 cups fo water. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  5. Remove the chili from heat.
  6. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.
  7. Garnish as desired.
  1. This recipe makes about 10 servings. Each serving has 16.5 grams of fiber.
420 cal
10 g
25 g
57 g
Adapted from Love Real Food Homemade Vegetarian Chili
Walking Off Pounds

Healthy Vegetarian Chilli Nutrition:

Vegetarian Chili Nutrition

Vegetarian Chili Nutrition


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About the Author

I am a family physician who has served in the US Army. In 2016, I found myself overweight, out of shape, and unhealthy, so I made a change to improve my health. This blog is the chronology of my path to better health and what I have learned along the way.

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