Veggie Chili – You’ll Never Miss the Meat

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You only need a few basic ingredients, and they are:

3 cans of tomato soup (any brand you like, I use Campbell’s or Heinz)

1 cup of lentils (precooked – green or red)

1 can of red kidney beans (drained and rinsed)

1 can of black beans (drained and rinsed)

1 green bell pepper (diced)

1 small onion (diced)

2 cloves garlic (minced)

2 tbsp olive or vegetable oil

salt, pepper, chili flakes or cayenne pepper or chili powder ( or all 3 if you like it HOT)

First, make sure that you boil your lentils until they are almost cooked through.  If you cook them all the way before adding them to all the other ingredients, they will go mushy.  Also, drain and rinse your beans.  You don’t want to add all that slimy, salty water.

Then add the oil to a large frying pan and cook your onions, peppers, and garlic until the onions are soft.  Don’t let the garlic brown too much or everything will taste burnt.  Add the lentils, beans, soups, and spices and let everything simmer together on low – med. heat for about 15-20 minutes.  

Enjoy with a crusty piece of bread, and if there is any left over, it tastes even better the next day.  You can serve it hot, room temperature or if you can’t wait, you can even eat it cold.


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