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Best Vegetarian Chili Recipe

For a hearty and nutritious meal in cool weather, few dishes can match the nutrient-density and flavor found in a bowl of vegetarian chili. Full of legumes, tomatoes, and a number of antioxidant-rich spices, the following vegetarian chili recipe is a healthy choice for every organ system in your body.

Best Vegetarian Chili Recipe

Makes about 8 servings

Ingredients:

1 can white beans
1 can kidney beans
1/2 cup lentils, cooked
1/2 cup bulgur wheat or barley
1 large can (about 28 ounces) crushed tomatoes
2 cups yellow or red onion, finely chopped
1 cup bell pepper, finely chopped
1 cup diced carrots
4 cloves garlic, finely minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Sea salt and ground black pepper, to taste
1 cup vegetable broth
Extra-virgin olive oil

Directions:

1. In a large pot, saute onion, bell pepper, carrots, and garlic in olive oil over medium heat until onions are translucent (about 5 minutes).

2. Add chili powder, cumin, coriander, cinnamon, and cayenne pepper. Cook for another 5 minutes, stirring regularly.

3. Season with sea salt and pepper, to taste.

4. Add vegetable broth, white beans, kidney beans, bulgur wheat (or barley), lentils, and crushed tomatoes. Allow all ingredients to get close to boiling, then reduce to a simmer for about 10 minutes, or until bulgur wheat is tender.

Serve and enjoy this vegetarian chili while it's hot - it goes nicely with a crisp green salad and a slice of fresh bread. Freeze leftovers, as it's even better a day or two later.

If you have a favorite chili recipe that you'd like to share with our natural health community, please consider sharing via the comments section below. Thank you.

 
 

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Comments

If you really want an exotic and unique flavor, try adding a half teaspoon of Dr. Kim's chocolate powder... it's great!

Also if you like it extra spicy, add crushed red pepper flakes to the initial onion sauteing process.

I just made this chili for dinner. I added a little extra of each spice and it turned out spicy, but not too hot, with lots of flavor. I added celery at the beginning (with the onions and all) and also used whole wheat couscous in place of lentils because I forgot to pre-cook the lentils. This is an extremely filling and satisfying meal!

Dr. Ken,
Thanks for sharing this scrumptious recipe. I added my own touch with zuccini,asparagus in place of green peppers and I used beef cube instead of veggie stock. Also used whole cumin seeds,pinch of tumeric and a pinch of whole tumeric seeds. Turned out very yum. My 1 year old son loved it. He's on his third bowl:)

I love this dish. Its simple and nutritious and perfect for large gatherings. I made tons for my piano recital reception and everyone was raving about it. As a college student, it's perfect to cook and freeze for meals throughout the week!

Thank you Dr. Kim!

I love to add a few gently crushed cashews to my vegetarian chilli, they go really well and only need a short time to soften a bit. Make sure not to crush them too small though, bigger pieces are better!

I haven't made this yet, but this recipe screams for amaranth seed. It would be a great touch to add a protein punch. I am looking forward to trying it. Thanks Dr Kim

 

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