Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Homemade Tortilla Chips
© Lillys-Table.com Photo of Winter Veggie Chili
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Winter Veggie Chili

from Winter Vegan Chili, Chips & Guacamole, the Week of January 31, 2016.
View the previous recipe for this meal.

Toss in any winter vegetable lying around taking up counter space, we use beets & carrots, but squash, sweet potatoes, roots, and greens can all be diced up small and mixed in. Shop around your kitchen and play with this recipe to use up any odds & ends.

Ingredients

  • 1 onion, diced
  • 1 beet, or other roots
  • 2 carrots, or other veggie, diced
  • 2 stalks celery, diced, or other veggie
  • 14 ounces roasted diced tomatoes, can
  • 2 hatch chilis, or small can, diced
  • 1 cup lentil, dry
  • 1 tablespoon cumin, ground
  • 2 tablespoons cocoa
  • ½ teaspoon chili powder, more to taste
  • 4 cups broth
  • 1½ cup black beans, or red, pinto, white, or garbanzo
  • 1 teaspoon salt, adjust to taste

Serving Size: 4 People

Share

 

Preparation Instructions

Place the diced onions, beets, carrots, and celery in a large soup pot or pressure cooker. Sauté over medium heat for about 5 minutes until they begin to wilt. Add in a splash water if they start to stick.

Stir in the tomatoes, chili peppers, lentils, cumin, cocoa, and chili powder. Pour in half of the broth. Bring up to a simmer for about 35 minutes until the lentils are softened. Only add more broth a as needed, if the beans start sticking at all or it needs to be a bit thinner. Stir in the black beans and salt and finish cooking for 15-25 minutes until the chili is tasty perfection. Add salt at the very end to taste.