Really Delicious Meatless Vegetarian Chili Recipe
This hearty, meatless vegetarian chili combines quinoa, corn, and lentils for a flavorful, protein-packed dish. Perfectly spiced and simmered to perfection, it’s a satisfying and healthy meal that's great for game day or any cozy night in!
Ingredients
- 1 Medium Yellow Onion diced
- 2 Cloves of Garlic diced
- 1 Yellow Bell Pepper diced
- 2 Stalks of celery diced
- 1 large carrot peeled and diced
- 1 Can of petite diced tomatoes
- 1 small can of tomato sauce
- 1.5 cups of cooked red quinoa
- 1 cup of frozen or fresh corn
- 1.5 cups of cooked green lentils
- 32 ounce Vegetable broth
- 1 tablespoon Tomato Paste
- 2 tablespoon Olive Oil
- 1 tablespoon Chili Powder
- 1 teaspoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon Paprika
- Sherry Vinegar
- Salt & Pepper to Taste
Instructions
- Before you start prepping your vegetables, be sure that you have your quinoa and green lentils pre-cooked and ready to go.
- Chop up all of your vegetables and aromatics, and set to the side. Heat olive oil in a large pot over medium heat. Once your oil is heated up, start by adding the onions, peppers, carrots, and celery to the pot. Sprinkle a little kosher salt over top to encourage the veggies to sweat. Stir and allow them to cook for about 4-7 minutes until tender. Lower the heat to medium-low and add the garlic last to ensure it doesn’t burn.
- Sprinkle your spices over the cooked vegetables; Chili Powder, Cumin, Paprika, Kosher salt, and Black pepper. For the Salt and Pepper, do that to taste, and remember, you can always go back and adjust. Stir well so that the spices have blanketed and covered the vegetables evenly. Add the brown sugar and tomato paste, again stirring well to coat everything. If you don’t want to add the brown sugar, you don't have to—completely optional. I like the balance it adds to the dish. Increase the heat back to medium, and stir. After about a minute, add a splash of the sherry vinegar to deglaze the pot.
- Now it's time to add in the rest of our ingredients, pour in the vegetable broth. Add the cooked lentils and quinoa to the pot. Add the frozen or fresh corn, a can of tomatoes, and tomato sauce. Stir and bring the soup to a boil. Let it cook for 10-15 minutes and taste to adjust the salt, pepper, and other spices to your liking. Lower the heat and allow all of the flavors to blend.
- Toppings and Garnishes | The options are endless…pick whatever you or your family prefers to combine with your chili. We love topping ours with cheddar or a mixed blend of shredded cheese, avocado, tortilla strips, sour cream…etc.
Notes
For sides, corn muffins or cornbread really hits the spot! Touchdown.
Tried this recipe?Let us know how it was!
