While Farmer Nathan and I are omnivores, we prioritize consuming locally-sourced and ethically-raised meat. …which is expensive! In order to be able to afford high-quality meat, we mix in a fair amount of vegetarian and plant-based recipes to round out the menu on a budget. I shared this delicious vegan / vegetarian chili recipe on Youtube when the weather was just turning cool, and thought it was a great time to share it here on the blog now that we are in the thick of winter.
This recipe is quite adaptable. If you like peppers in your chili, they would be a tasty addition. Also the type of bean used can be swapped out for whichever variety you prefer. Since Nathan and I do consume meat, we typically swap the vegetable broth for chicken broth since we make and freeze chicken broth regularly. Of course, top it with your favorite sharp cheddar cheese (or vegan substitute).
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Vegan / Vegetarian Chili Ingredients
- 1 cup lentils, dry
- 1 onion, diced
- 5 cloves garlic, minced
- 1 TBSP chili powder
- 1 tsp cumin
- 28 oz can diced tomatoes
- 15 oz can of kidney, black, or red beans, drained
- 32 oz carton of vegetable broth (or chicken broth is you’re an omnivore)
- Salt & pepper to taste
- Shredded cheddar cheese for topping
Directions
Bring 2 ½ cups of water and the lentils to a boil, reduce to a simmer for 15-20 minutes. Then drain any remaining liquid.
In a large pot over medium heat, saute the onion until translucent, then add the garlic and spices and stir for 1 minute.
Add all the other ingredients to the pot and simmer soup for 15 minutes.
Serve topped with cheddar cheese. Goes great with a slice of cornbread.
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Unfortunately, I don’t know the original source of this vegetarian chili recipe to give proper credit as it was given to me by a friend who found it online several years ago. I’ve poked the ingredient list into Google, but couldn’t find one precisely like it. However, it’s too delicious not to share!
