Veggie Chili

Veggie Chili

This is the veggie chili I used to make when I had my business. As you’ll see in the serving suggestions, you can make it into nachos, roll it into a burrito, make huevos rancheros with it, eat it as a dip or just eat it plain. Also, because it’s vegan, it’s pretty light. I eat it almost as much in warmer months as I eat it in cold weather. Because it's a bit time consuming to make, I always make a double batch and freeze some of it. This recipe will make about 4 quarts. 


  • 2 cups dried black beans (14 oz.)
  • 1 cup + 2 tablespoons dried pinto beans (8 oz.)
  • 3/4 cup green lentils (5 oz.)
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions (11 oz.), diced
  • 4 medium carrots (13 oz.), peeled and diced
  • 2 medium red bell peppers (13 oz.), cored, seeded and diced
  • 1 large jalapeno (42 grams), seeded and minced
  • 6 cloves garlic (24 grams), minced
  • 1 tablespoon + 1 ½ teaspoons cumin (11 grams)
  • 1 teaspoon ground brown chipotle pepper (4 grams)
  • 1/8 teaspoon ground red chipotle pepper (less than 1 gram)
  • 2 teaspoons smoked Spanish paprika (6 grams)
  • 2 teaspoons chili powder (6 grams)
  • 32 oz. canned, diced tomatoes in juice
  • 2 cups frozen corn (10 oz.)
  • 3 cups veggie broth or reserved bean water
  • 2 teaspoons sea salt (13 grams) + 1 ½ tablespoons (27 g)


  1. Rinse the beans and lentils to get any excess dirt or residue off.
  2. Put 8 cups of water in container that can hold at least 12 cups and stir in 1 ½ tablespoons of sea salt.
  3. Pour in the rinsed beans, cover and soak for at least 4 hours or overnight.
  4. Drain the beans and put them into a large pot with about 3 inches of water to cover the beans and bring to a low boil and cook until beans are soft. This could take about 1-2 hours depending on how old the beans are.  Make sure all the water does not boil off. If you see it getting low, add some water.
  5. Drain the beans in a strainer into a large bowl. You might want to keep some of the bean water to add back in later.
  6. In an 8 quart pot, heat the olive oil on medium. Add the onions, red pepper, carrot, jalapeno and garlic and sauté until veggies are soft but not mushy, about 20 minutes. Stir occasionally to make sure nothing sticks or burns. If the veggies are sticking turn the heat to low and you can add in a few tablespoons of water.
  7. Add all the spices and cook for 2 minutes, stirring constantly.
  8. Add in the tomatoes, cooked beans, veggie broth and frozen corn. Bring to medium boil, reduce heat and simmer for about 10 minutes.
  9. Taste for salt.


Serving suggestions:

Serve with a shredded Mexican blend of cheeses and avocado on top.  

For perfect nachos, spoon the chili over some tortilla chips, add some shredded Mexican cheese and microwave until the cheese is melted. Chop up an avocado and place on top.

For huevos rancheros, pour some the chili over cooked brown rice. Add a fried egg, chopped avocado and a sprinkle of chopped cilantro on top.

Beans soaking overnight, mise en place, sand art with salt and spices, the finished product!