Giving away a bag of Bob’s Red Mill Red Lentils and Orca Beans – directions to enter are at the end of the post! Gooooooood luck!
How many different versions of chili are there?
Probably thousands, millions, billions! First, I love chili because it’s a one pot meal, it’s comforting, it’s easy to make and because there are soooo many different ways to make chili. There is no right way or wrong way either.
Wahoo!
Today I am sharing a Vegetarian Chili. This chili is incredibly healthy and you will not miss the meat, I promise. It tastes very similar to a traditional chili but has a ton of healthy vegetables and beans in it that will fill you right up.
Vegetables like zucchini and beans like red lentils and orca beans!
I know…totally different right?
As I mentioned, there is no right way or wrong way to make chili…or any kind of “soup.” The ideas are endless, the flavors are endless, the textures and colors are endless – you can add whatever you want as long as you get the spices right. I simplified this recipe a bit and used chili powder, cumin, salt and pepper. That’s it! Easy right?
The red lentils add a nice orange/red color to the chili and thicken it up quite a bit. The orca beans have nice texture and I love the black and white color! I like black and white, if you couldn’t tell from the blog design…
I topped this vegetarian chili with traditional garnishes like cheddar cheese and cilantro. Instead of sour cream, I used Stonyfield’s Plain Greek Yogurt which is super creamy and slightly tart, adding the perfect cooling element to the spicy warm chili .
Want a bowl?
Don’t forget to pin this recipe to your Pinterest Board by clicking the image below!
To enter the giveaway, follow the simple rules below – all you have to do is follow Stuck On Sweet on Pinterest.
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A winner will randomly be chosen on Thursday, October 1st and emailed. All winners must be 18 years of age and a resident of U.S.
Disclaimer: I am a member of the Stonyfield Clean Plate Club. I received products and coupons to write this post, however all opinions are my own! xoxo!
- 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)
- 1/2 teaspoon cumin
- 1 tablespoon plus 1 teaspoon chili powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Olive oil
- Cheddar Cheese
- Stonyfield Plain Greek Yogurt
- Cilantro
- Start cooking orca beans according to package directions.
- 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.
- 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.
- Taste for seasoning – add more to your preference. Garnish with Stonyfield Plain Greek Yogurt, cheddar cheese and cilantro.
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