There are nights when all I want is a warm, hearty bowl of something comforting—but I also want to keep it clean and meat-free. That’s when this vegetarian chili saves the day.

I started making this during the colder months when I wanted to eat more plant-based meals without feeling like I was missing out. And wow—this chili delivers. It’s thick, flavorful, packed with fiber and protein, and leaves you full and cozy without the heaviness.

It’s become a family favorite, and I always double the batch because the leftovers are even better the next day.

Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 bell pepper, chopped

• 1 carrot, diced

• 1 tsp cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp dried oregano

• Salt and black pepper, to taste

• 1 (15 oz) can kidney beans, drained and rinsed

• 1/2 cup dry brown or green lentils, rinsed

• 1 (14.5 oz) can diced tomatoes

• 3 cups vegetable broth

• Optional toppings: avocado, cilantro, shredded cheese, or a dollop of Greek yogurt

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, bell pepper, and carrot for 5–6 minutes, until softened.

2. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir for 1 minute until fragrant.

3. Add kidney beans, lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer, uncovered, for 30–35 minutes, until lentils are tender and the chili has thickened.

4. Taste and adjust seasonings as needed. Serve hot with your favorite toppings.

Why I Love This Chili

It’s plant-based comfort in a bowl. Filling, rich in flavor, and full of fiber and protein—without any meat at all. I love how it warms me up after a long day and how it makes enough to feed my family and still have leftovers.

This was one of the first recipes that helped me realize I could eat more plant-based meals and still feel satisfied. It’s real food that hits the spot and supports your goals—without ever feeling like a compromise.

Nutrition Information (Per Serving – Makes 4)

• Calories: 340

• Protein: 17g

• Carbohydrates: 42g

• Fiber: 13g

• Fat: 9g