Vegetarian Chili

Yondu adds depth of flavor to this quick-cooking chili.
  • 25 min

    Total time

  • Easy


  • 4 servings


  • Seasonality

    Fall, Winter

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • ½ cup diced green bell pepper
  • ½ cup diced celery
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 bay leaf
  • 2 teaspoons minced jalapeño
  • 2 (15oz) cans diced tomatoes
  • ½ cup lentils
  • 1 (15oz) can black beans, drained and rinsed
  • 3 tablespoons Yondu


    1. Heat oil in a pot over medium-high heat. Sauté onions, bell peppers and celery until onions are translucent, about 5 minutes.
    2. Add oregano, cumin, chili powder, bay leaf, and jalapeño; cook about 1 minute.
    3. Add tomatoes, 1-1/2 cups water, lentils, black beans and Yondu; bring to a boil. Simmer until lentils are tender, 10-15 minutes.

    Garnish with dollop of Greek yogurt, jalapeños or scallions.

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