Healthy Vegetarian (No-Bloat) Chili

A flavorful, easy-to-prepare dish filled with fiber, vitamins and antioxidants!

Print Recipe

Course Main Dish, Side Dish, Soups & Stews

Servings people

Ingredients

2 medium onions
2 cloves garlic
3 tsp Sweet Paprika
3/4 cups Tomato Purée
2 Bell Peppers
1 med Sweet Potato Or pumpkin.
2 cans Kidney beans Or white beans.
3 cans Diced tomatoes
1 can Corn
1 cups Red Lentil, dry
2 cups water I replace water with vegetable broth.
1 Chili Use two chilies if you like it hot, or 1/2 tsp. chili flakes.
1/4 cup Dark Chocolate

Pick and Choose from these No-Bloat Spices

1 tsp Fennel
1 Tbsp cumin Ground.
1 tsp Ginger

Add Optional Ingredients

2 Tbsp extra-virgin olive oil Omit if Vegan; use veggie broth or water.
Sea Salt & Pepper
1 Tbsp Raw honey Omit if Vegan.
1 Tbsp Apple Cider Vinegar Or use balsamic vinegar instead.
large dollop Yogurt for topping Regular or Vegan
Dark Chocolate Sprinkle more on top.

Instructions

Chop the onions, garlic & veggies. Sauté in a large pot or dutch oven, using a little vegetable broth (or water).
Sauté for a few minutes and add the spices of your choice ... I added cumin, paprika and chili flakes. Add tomato purée. You will start smelling the fragrance of the spices.
Add kidney beans, corn, tomatoes, lentils and two cups of water.
Let everything simmer for 30-45 minutes. Stir frequently. Add more water if necessary. Lentils may take a little more time to cook.
While the chili cooks, roughly chop the dark chocolate. Add chopped chocolate to chili along with sea salt and pepper. Add other optional items if you wish.
Garnish with more chopped chocolate and a dollop of yogurt, parsley or cilantro.

Notes

Melissa's Modifications: If you desire a meatier chili, you can always add ground beef, chicken, or other meat. If you are vegetarian/Vegan, use plant-based crumbles.

Pair with a fresh garden salad and Dave's Killer Whole-Grain Bread for a perfect meal!

Nutritional Value: 372 Calories; 5g Fat; 0 Cholesterol; 15g Fiber; 39g Carbs; 19g Protein