Tag Archives: chili

Lentil Chili


One my best friends, Allison, lives 752 miles away in Oxford, MS (home of Ole Miss, the Manning’s and my Rebels. Hotty Toddy!). She and I have been friends since we were 12 years old when training bras were a big deal, school supplies translated to Lisa Frank, three-way calling was the “in” thing,  and our crushes on boys only lasted one week.

I hate that she lives so far away! It’s pretty dumb. Then again, she probably thinks it’s pretty dumb I chose to live in a state shaped like a mitten where it gets colder than ever, while she gets to maintain a garden in February like it’s no big deal – pretty badass if you ask me.


The point is, she’s one of my rocks. I talk to her every. single. day. You heard that right.

Friends are essential. Especially ones you’ve known more than half your life. I was in her wedding, she was in mine. She’s heard me cry, I’ve heard her cry. She’s vented to me about what upsets her and I’ve vented to her (sometimes multiple times a day) about what’s bothering me.


One thing she and I definitely do is exchange recipes. We’re both big foodies and literally spend hours talking about food, coming up with recipes, giving each other tips or suggestions on how to alter a recipe, what flavors would work and more. We’ve even thought about starting a blog together. She’s all classic-southern-comfort-cooking-but-also-healthy-ethnic-dish (or feasts as I call ‘em) gal, and I’ve got the vegetarian-health-nut-freak-thing on my end. Together, our kitchens are unstoppable!

So this lentil chili was born as a result of one of our chats. It’s her lentil soup recipe and my vegetarian chili recipe. Together they’re married in soup harmony. Equal soup rights, y’all. Support it.


It turned out boss, and made enough to feed an army. And if I could, I’d fly her up here to eat it with me. Then we could laugh, eat good soup together, talk for hours and it wouldn’t seem like she’s 752 miles away.

Lentil Chili
Prep time
Cook time
Total time
My best friends lentil soup recipe combined with my vegetarian chili recipe. Together, it’s an unstoppable force of flavor.
Recipe type: Chili, Soups
Cuisine: American
Serves: 8-10
  • 2 teaspoons olive oil
  • ½ cup red onion, chopped
  • 1 teaspoon garlic, minced
  • 1 cup carrot, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper chopped
  • 1 15-oz. can fire roasted diced tomato
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can dark kidney beans, drained and rinsed
  • 4½ cups unsalted vegetable stock
  • 1 cup brown lentils, picked through, rinsed and drained
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon red pepper flakes
  • ½ cup frozen corn kernels
  • 1 15-oz. can peeled, crushed tomato
  • ½ cup meatless crumbles (Boca brand or similar)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  1. Start by heating olive oil in a large stock pot.
  2. When heated, add onion and cook for 3-4 minutes until starting to soften.
  3. Then add garlic and cook for 1 minute.
  4. Next add carrot, green and red bell peppers and cook until peppers and carrot are tender, about 5-7 minutes.
  5. Add the drained beans and vegetable stock and cook another 10 minutes.
  6. Then add in the lentils, cover and let the soup come to simmer, another 8-10 minutes.
  7. Add your spices: cumin, chili powder, cayenne pepper, red pepper flakes and also add in the frozen corn kernels. Give the whole soup a good stir.
  8. Finally add the crushed tomato, meatless crumbles, salt and pepper and stir well.
  9. Cover and bring to small bubble and then simmer 30-35 minutes.
  10. Top with your favorite garnishes and enjoy!


Soup Sunday: Very Vegetarian Chili


Hi everyone! I hope you all had a lovely weekend! I had a weekend of cooking, relaxing and all around happiness. I’m mostly happy about this thing I’ve decided to start.
I’m starting what I’m calling Soup Sunday. As many of you might already know, I eat soup almost every day for lunch. It’s quick and easy, low carb, healthy and filling! Last week I made the Spiced Vegetable Lentil Soup and the entire thing lasted a week for my lunch (one cup per day). I decided to try making another soup on Sunday and this time I made vegetarian chili.

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Chili is one of those quintessential winter-time foods for me. It’s so easy to make and you can basically let it simmer all day either on the stove or in your crock pot and you can throw whatever you want into it. I guess that’s true with most any soup really.

Here’s what I used to make it:
•1 tablespoon olive oil
•1/2 cup red onion, chopped
•2 teaspoons minced garlic (about 2 cloves. Add more if you want!)
•1 carrot, peeled and diced
•1/4 cup red bell pepper, diced (that’s about half the pepper)
•1/4 cup green bell pepper, diced (that’s about half the pepper)
•1 can (15 oz.) diced tomatoes w/ green chilies (liquid and all)
•1 can (15 oz.) dark red kidney beans, drained and rinsed
•1 can (15 oz.) black beans, drained and rinsed
•1/2 can (15 oz.) corn kernels, drained and rinsed
•1 jalapeño, seeded and diced
•2 cups vegetable stock
•2 tablespoons tomato paste
•1 teaspoon red pepper flakes
•1 teaspoon chili powder
•1 teaspoon cayenne pepper
•1 teaspoon paprika
•1 teaspoon ground cumin
•1/2 teaspoon each of salt and pepper
•1/2 can (28 oz.) crushed tomatoes
•1 cup Boca Ground Meatless Crumbles (or you could use tempeh or even tofu I’m sure!)

Lots of ingredients for a lot of soup!

Start by heating 1 tablespoon of olive oil in a large pot over medium high heat. Once it’s hot, add the onion and carrots and cook until soft (5-8 minutes). Add the garlic and cook for one minute so it doesn’t burn. Next add the bell peppers to start cooking those down. Once they’re a little soft, add the can of tomatoes and the two types of beans and corn. Then add the vegetable stock, tomato paste, spices and stir. Cover and bring to a boil. Then uncover and let it simmer for 25-30 minutes. Near the end of the cooking process, add the crushed tomatoes, stir, and then add the Boca crumbles. Cook another 15-20 minutes or until the Boca is warmed through and the soup is thick like a chili should be (well for me anyway -ha!). You can adjust the spices before serving.

You can garnish with the usual: cheese, tortilla chips, sour cream. But both REB and I wanted to keep it healthy so we just added a small dollop of Greek yogurt (a great substitute for sour cream in my opinion) and some cilantro. You could also cut out the yogurt to make this entire soup vegan! It was the perfect garnish to cool us down since parts of the chili had quite a bit of kick! Just how I like it!

This made quite a bit, but again, that was kind of the point. The best thing? I cup is under 200 calories!

I can’t wait to try another soup recipe next week for Soup Sunday! Enjoy!

Is there a soup recipe you have that you think I should try?
Send me a link and maybe I’ll give it a try!