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Vegetarian Chili

October 21, 2015 by Angela LeMoine 4 Comments

Vegetarian Chili | LeMoine Family Kitchen . Incredibly hearty, healthy, vegetarian and vegan friendly chili!

A couple weeks ago we celebrated my cousins 10th wedding anniversary. It was the first vegan friendly potluck I’d ever been to and let me tell you, those vegans cooked up some fantastic recipes! I had decided to do a Vegetarian Chili because I knew it was something I could easily make vegan friendly and still have a hearty and incredibly tasty dish. Thankfully this chili was a HUGE hit! YAY! 

Vegetarian Chili | LeMoine Family Kitchen . Incredibly hearty, healthy, vegetarian and vegan friendly chili!

This chili is so very hearty and all the same flavors of a traditional chili are there so you don’t miss the meat. This one is packed with vegetables, lentils, split peas, beans and mushrooms. I made this just as I would any chili, the seasonings are the same with cumin, chili powder, garlic powder, oregano, salt and pepper. It has a nice amount of heat. Whether you are a vegan/vegetarian or you like to add in meatless meals during the week this recipe is a winner! I will note… this is a HUGE recipe and freezes great. SO do the work once and enjoy it all winter long.

Print
Vegetarian Chili
Author: Angela LeMoine
 
Ingredients
  • ¼ cup Olive oil
  • 1 large red onion, small dice
  • 4 large carrots, small dice
  • 6 bell peppers, small dice
  • 4 celery, small dice
  • ¾ cup chili powder
  • ¼ cup cumin
  • ¼ cup garlic powder
  • ¼ cup oregano
  • ⅛ cup salt
  • 24 oz Bella mushrooms, stems removed quartered
  • 2 cans black beans, rinsed and drained
  • 2 cans red kidney beans. rinsed and drained
  • 1 cup split peas
  • 1 cup French lentils
  • 1 cup red lentils
  • 2 large or 4 small zucchini, medium dice
  • 3 - 28 oz can fire roasted tomatoes
  • 2- 28 oz cans worth of water
Instructions
  1. In a large pot, over medium heat, add in the oil, red onion, carrots, peppers and celery. Cook until softened.
  2. Stir in the chili powder, cumin, garlic powder, oregano and salt. Cook for a minute until nice and fragrant.
  3. Stir in the mushrooms, beans, split peas, lentils, zucchini, tomato and water. Simmer for 2-3 hours.
  4. If not vegan you can sprinkle some shredded cheddar on top for serving.
3.4.3177

Vegetarian Chili | LeMoine Family Kitchen . Incredibly hearty, healthy, vegetarian and vegan friendly chili!

Filed Under: Dinner, Healthy Eating, Vegetarian Tagged With: chili, dinner, healthy, vegan, vegetarian

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Reader Interactions

Comments

  1. Carlee

    October 22, 2015 at 7:38 am

    My husband actually might not miss the meat in this one! I can’t usually get away with skipping it!

    Reply
    • Angela LeMoine

      October 22, 2015 at 6:36 pm

      That’s always my challenge too, the hubby!

      Reply
  2. Mat Roberts

    October 23, 2015 at 9:47 am

    drain the beans or no? thanks!

    Reply
    • Angela LeMoine

      October 23, 2015 at 9:51 am

      Ah, apologies I did forget to type that in. I always rinse and drain the beans. Thanks so much for stopping by! Have a great weekend and ENJOY!

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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