Vegetarian Chili
Prep time
Cook time
Total time
Recipe type: Soup/Stew
Serves: 6
  • 2 cups Bob's Red Mill Red Lentils, washed and drained
  • 1 cup Bob's Red Mill Orca Beans, cooked according to package directions
  • 1 14 ounce diced tomatoes
  • 3 stalks celery, chopped
  • 1 medium yellow onion, chopped
  • 1 tablespoon diced garlic (about 3 cloves of garlic)
  • 1 zucchini, diced
  • 8 cups vegetables stock (2, 32 ounce containers)
  • ½ teaspoon cumin
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • Olive oil
  • Cheddar Cheese
  • Stonyfield Plain Greek Yogurt
  • Cilantro
  1. Start cooking orca beans according to package directions.
  2. In a large pot, drizzle a few tablespoons of olive oil and add onions, celery, zucchini and garlic. Saute for a 4 minutes over medium heat. Next add all of the ingredients except for the orca beans. Bring the chili to a boil then immediately reduce to a simmer and simmer for 20 minutes. Once orca beans are done, add them to the chili.
  3. This is optional but will thicken up the chili - place 3 ladles of chili into a blender and blend until smooth then add back into the pot and stir.
  4. Taste for seasoning - add more to your preference. Garnish with Stonyfield Plain Greek Yogurt, cheddar cheese and cilantro.
Recipe by Stuck On Sweet at