Vegetarian Chili

So of course chili is usually reserved for the colder months, but when you pair it with some fresh avocado slices, salsa, and crunchy watercress, it turns into such a bright and diverse dish that you can enjoy any time of the year! 

Also, this recipe is super quick to throw together if you prep all the ingredients beforehand or you purchase them prepared.


  • drizzle of olive oil
  • 2 yellow onions, diced
  • 5 garlic cloves, minced
  • 2 bell peppers, diced
  • 5 large tomatoes, roughly chopped
  • 2 cups prepared green lentils
  • 1 cup cooked kidney beans
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp cayenne pepper


Heat a large pot over medium and drizzle olive oil inside. After oil is heated, add garlic, onions, and bell peppers, and cook until sautéed (7-9 minutes). Add the tomatoes, lentils, beans, and spices, and stir. Let simmer over medium-low for 25-30 minutes (juices will really come out). 

To serve: 

  • Corn tortilla chips
  • Fresh Salsa (recipe here)
  • ½ Avocado slices
  • A handful of Watercress
  • 1 Lime


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